Sous Chef

4 days ago

Ernakulam, India Food Stop Dinner Full time

Department: F&B Production
Experience: 9-12 Years
Salary Range: As per Industrial Standards

**Job Responsibility**
- Leads kitchen team in Executive Chef’s absence
- Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
- Oversees and organizes kitchen stock and ingredients
- Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
- Keeps cooking stations stocked, especially before and during prime operation hours
- Hires and trains new kitchen employees to restaurant and kitchen standards
- Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns
- Supervises all food preparation and presentation to ensure quality and restaurant standards
- Works with Head Chef to maintain kitchen organization, staff ability, and training opportunities
- Verifies that food storage units all meet standards and are consistently well-managed
- Assists Head Chef with menu creation
- Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

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