Executive Sous Chef

The Executive Sous Chef assists the Executive Chef in overseeing kitchen operations, ensuring high culinary standards, efficient kitchen management, and a consistent dining experience. This leadership role involves supervising kitchen staff, managing inventory, maintaining food safety standards, and assisting in menu planning and recipe development. The Executive Sous Chef is expected to step in for the Executive Chef when necessary and contribute to the overall success of the kitchen and food service.

Key Responsibilities:

- **Kitchen Management & Supervision**:

- Assist the Executive Chef in overseeing the kitchen’s daily operations, ensuring all activities run smoothly.
- Supervise, train, and mentor kitchen staff, including line cooks, prep cooks, and other kitchen personnel.
- Ensure all kitchen staff maintain high standards of cleanliness, organization, and safety.
- Monitor and evaluate staff performance, providing feedback and conducting regular training sessions.
- Delegate tasks effectively and manage workflow during peak service hours.
- **Menu & Recipe Development**:

- Collaborate with the Executive Chef in developing and refining seasonal menus.
- Assist in creating new recipes, incorporating creativity while maintaining consistency in taste and presentation.
- Adapt menus based on feedback from guests and trends in the culinary industry.
- **Food Preparation & Quality Control**:

- Ensure all dishes are prepared according to restaurant standards for quality, taste, and presentation.
- Oversee portion control and ensure that all ingredients are used efficiently.
- Monitor food quality during service and address any issues with food presentation or taste.
- Ensure that all food is cooked and stored at proper temperatures and adheres to health and safety standards.
- **Inventory Management**:

- Assist in maintaining kitchen inventory, including ordering food, beverages, and kitchen supplies.
- Conduct regular stock checks and work with suppliers to manage costs and reduce wastage.
- Monitor inventory levels and ensure proper storage to avoid spoilage and maintain freshness.
- **Health & Safety Compliance**:

- Ensure compliance with food safety standards, including sanitation, health codes, and kitchen cleanliness.
- Ensure staff follow all safety guidelines, including proper handling of knives, equipment, and hot surfaces.
- Assist in maintaining kitchen cleanliness, ensuring all equipment is sanitized and stored properly.
- **Administrative & Financial Responsibilities**:

- Help manage kitchen budgets, including controlling labor costs, food costs, and inventory usage.
- Assist in creating and maintaining schedules for kitchen staff.
- Participate in cost control initiatives by minimizing food waste and adhering to portion control standards.
- **Guest Relations & Feedback**:

- Assist in resolving guest complaints related to food quality or service.
- Ensure consistency in the dining experience by maintaining high culinary standards.
- Work with the front-of-house staff to ensure smooth communication between the kitchen and guests.
- **Leadership & Staff Development**:

- Foster a positive and professional work environment, encouraging teamwork and collaboration.
- Provide leadership during high-pressure situations and ensure staff remain focused and motivated.
- Actively participate in the recruitment and hiring of kitchen staff, when needed.

Qualifications:

- **Experience**:

- Minimum of 5-7 years of experience in a professional kitchen, with at least 2-3 years in a supervisory role.
- Experience in high-end restaurants, hotels, or large-scale kitchen operations is preferred.
- **Education**:

- Culinary degree or equivalent culinary experience preferred.
- **Skills**:

- Strong knowledge of culinary techniques, kitchen equipment, and food safety standards.
- Excellent leadership, communication, and interpersonal skills.
- Ability to multitask, manage time efficiently, and work under pressure.
- Ability to work collaboratively and build relationships with kitchen staff, management, and guests.
- High level of creativity and attention to detail in food preparation and presentation.

Physical Requirements:

- Ability to work in a fast-paced and physically demanding environment.
- Long hours, including nights, weekends, and holidays, may be required.
- Ability to lift heavy objects (up to 50 pounds) and stand for extended periods.

Working Conditions:

- The Executive Sous Chef works in a commercial kitchen environment.
- The role requires occasional travel for training, conferences, or events.

Pay: ₹60,000.00 - ₹70,000.00 per month

**Benefits**:

- Cell phone reimbursement
- Food provided

Schedule:

- Day shift
- Weekend availability

Supplemental Pay:

- Overtime pay
- Performance bonus
- Quarterly bonus
- Yearly bonus

Work Location: In person