Sous Chef

18 hours ago

Worli Maharashtra, India Trinetra Venture Full time ₹ 3,00,000 - ₹ 4,20,000 per year

Salary- INR 25000 to INR 35000 Per Month

Position-Sous Chef

Department-Kitchen

Reporting To-Head Chef / Executive Chef

Location-As per outlet requirement

Role Overview

The Sous Chef is responsible for supervising kitchen operations, ensuring food quality, maintaining hygiene standards, and supporting the Head Chef in daily culinary tasks. The role involves team handling, training commis staff, and maintaining smooth kitchen service for a fine-dine environment.

Key Responsibilities

1.⁠ ⁠Food Preparation & Quality Control


• Assist the Head Chef in planning and preparing high-quality dishes.


• Ensure consistency in taste, plating, and presentation.


• Monitor portion control and minimize wastage.


• Maintain recipes, SOPs, and quality standards across all shifts.

2.⁠ ⁠Kitchen Operations


• Oversee kitchen activities during service hours.


• Coordinate with service team for timely order delivery.


• Manage stock levels and supervise daily mise-en-place.


• Ensure all equipment is clean, operational, and well-maintained.

3.⁠ ⁠Team Management


• Supervise Commis I/II/III and assign daily responsibilities.


• Assist in hiring, training, and developing kitchen staff.


• Ensure discipline, grooming standards, and punctuality in the team.

4.⁠ ⁠Hygiene & Safety


• Maintain FSSAI and internal hygiene standards.


• Ensure proper food storage, labeling, and FIFO practices.


• Conduct regular kitchen cleanliness checks.


• Ensure compliance with company's hygiene SOPs and safety protocols.

5.⁠ ⁠Inventory & Cost Control


• Assist in ordering raw materials and maintaining par levels.


• Monitor food cost and reduce wastage.


• Conduct daily stock checks and report discrepancies.

6.⁠ ⁠Menu Support


• Help the Head Chef in menu planning and new dish trials.


• Suggest improvements based on customer feedback and trends.

Required Skills & Qualifications


• Diploma/Degree from IHM or culinary school preferred.


• 3–5 years of experience in a similar role (fine-dine experience preferred).


• Strong knowledge of Indian/Continental/Asian cuisine (as per outlet requirement).


• Good leadership, communication, and team-handling skills.


• Ability to work under pressure and handle peak-hour operations.

Salary & Benefits


• Accommodation (If Needed)


• Meals on duty

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