Sous Chef

1 day ago

Salt Lake Kolkata West Bengal, India UUC Hospitality Pvt. Ltd Full time

A sous chef, or second chef, is a vital member of a kitchen team, working under the direction of the executive chef to manage day-to-day culinary operations. They are responsible for preparing food, supervising kitchen staff, ensuring quality standards, and managing inventory. Additionally, sous chefs often contribute to menu development, training new staff, and maintaining a safe and efficient kitchen environment. Here's a more detailed breakdown of a sous chef's responsibilities:Food Preparation and Quality:

- **Preparing dishes**:Sous chefs are responsible for preparing food according to recipes, ensuring consistent quality and presentation.
- **Food quality control**:They monitor food quality, safety, and sanitation procedures.
- **Plate presentation**:Sous chefs pay attention to the visual appeal of the dishes, ensuring they are aesthetically pleasing.
- **Inventory management**:They track inventory, monitor stock levels, and order supplies to maintain sufficient quantities for production.

Kitchen Management and Supervision:

- **Staff supervision**:Sous chefs supervise and direct kitchen staff, ensuring efficient workflow and adherence to standards.
- **Staff training**:They train new kitchen employees, teaching them essential skills and safety procedures.
- **Scheduling**:They may assist with scheduling kitchen staff, ensuring proper coverage and efficient operations.
- **Menu planning**:Sous chefs may contribute to menu planning, developing new dishes and adapting existing recipes.
- **Cost control**:They assist in managing food costs, ensuring efficient use of resources and minimizing waste.
- **Safety and sanitation**:Sous chefs are responsible for maintaining a clean and safe kitchen environment, adhering to health and safety regulations.

Other Responsibilities:

- **Communication**:They communicate effectively with the executive chef, other kitchen staff, and waitstaff to ensure smooth service.
- **Problem-solving**:Sous chefs are adept at problem-solving, addressing issues that arise during service and finding solutions to ensure smooth operations.
- **Creativity and innovation**:They may contribute to menu development, creating new dishes and incorporating seasonal ingredients.

In essence, the sous chef is a key player in the kitchen, assisting the executive chef in all aspects of culinary operations, from food preparation and quality control to staff supervision and inventory management.

Pay: ₹20,000.00 - ₹25,000.00 per month

**Benefits**:

- Flexible schedule
- Health insurance
- Leave encashment
- Provident Fund

Schedule:

- Day shift
- Fixed shift
- Rotational shift

Supplemental Pay:

- Performance bonus

Work Location: In person

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