Sous Chef

5 days ago

Lower Parel Mumbai Maharashtra, India Zane's Hospitality Full time

**Job Description: Sous Chef (Indian & Continental)**

**Position**: Sous Chef
**Department**: Kitchen
**Location**: Mumbai
**Reports To**: Head Chef

**Role Overview**

The Sous Chef plays a pivotal role in managing the kitchen, ensuring the smooth operation of daily activities, and maintaining high culinary standards. Specializing in Indian and Continental cuisines, the Sous Chef will oversee menu execution, staff training, and kitchen efficiency while upholding hygiene and safety protocols.

**Key Responsibilities**
- **Kitchen Leadership**:

- Oversee daily kitchen operations and manage kitchen staff, including Junior Sous Chefs, Chef de Parties, and Commis Chefs.
- Serve as second-in-command, stepping in for the Head Chef during their absence.
- **Menu Execution & Development**:

- Ensure the preparation of Indian and Continental dishes meets quality, taste, and presentation standards.
- Collaborate with the Head Chef on menu planning, new recipes, and seasonal offerings.
- **Staff Training & Mentorship**:

- Train and mentor kitchen staff, promoting skill development and teamwork.
- Conduct regular briefings to communicate goals, expectations, and kitchen updates.
- **Quality & Consistency**:

- Monitor food preparation and presentation to ensure consistency across all dishes.
- Conduct regular taste tests and quality checks.
- **Hygiene & Compliance**:

- Enforce kitchen cleanliness, hygiene, and food safety standards.
- Ensure compliance with local health and safety regulations.
- **Inventory & Cost Control**:

- Manage inventory, monitor stock levels, and coordinate with suppliers for timely procurement.
- Minimize food waste and ensure cost-effective use of ingredients.
- **Problem Solving**:

- Address and resolve kitchen issues swiftly, maintaining a calm and efficient environment during busy periods.
- Troubleshoot operational challenges and implement solutions.

**Qualifications & Skills**
- **Education & Experience**:

- Diploma/Certificate in Culinary Arts or equivalent preferred.
- Minimum 5-7 years of experience in professional kitchens, including at least 2 years in a supervisory role.
- **Technical Skills**:

- Expertise in Indian and Continental cuisines, including modern and traditional techniques.
- Proficiency in managing kitchen workflows and multi-tasking.
- **Leadership Skills**:

- Strong ability to lead, inspire, and manage a diverse kitchen team.
- Exceptional organizational and decision-making capabilities.
- **Soft Skills**:

- Excellent communication and interpersonal skills.
- Adaptability, creativity, and a proactive approach to problem-solving.
- **Personal Attributes**:

- Passion for culinary excellence and innovation.
- Attention to detail and commitment to maintaining high standards.

**Benefits**:

- Food provided
- Provident Fund

Schedule:

- Rotational shift
- Weekend availability

Supplemental Pay:

- Overtime pay
- Yearly bonus

Ability to commute/relocate:

- Lower Parel, Mumbai, Maharashtra: Reliably commute or planning to relocate before starting work (required)

**Experience**:

- total work: 5 years (required)

Work Location: In person

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