Sous Chef

1 week ago

Mumbai Mumbai Suburban Navi Mumbai, India People Alliance Workforce Full time ₹ 8,00,000 - ₹ 12,00,000 per year

Commie/Commi1/2/3/ Sous Chef - Continental & Bakery & Pastry - MNC QSR Restaurant Chain

Job Title: Commis Chef - Continental, Bakery & Pastry or Multi Cuisine

Salary: Dependent on Experience

Job Type: Full-time

Responsibilities:

  1. Food Preparation:

  2. Prepare and cook a variety of dishes according to the menu specifications.

  3. Ensure that all food items are prepared to the highest standard of quality and presentation.

  4. Multi-Cuisine Expertise:

  5. Showcase proficiency in handling diverse cuisines, including Indian, Continental, Oriental, and more.

  6. Stay updated on current food trends and incorporate innovative ideas into menu items.

  7. Kitchen Organization:

  8. Maintain a clean and organized kitchen workspace.

  9. Assist in inventory management and stock rotation.

  10. Collaboration:

  11. Work closely with the Head Chef and other kitchen staff to ensure smooth kitchen operations.

  12. Communicate effectively with the team to meet service deadlines.

  13. Quality Control:

  14. Monitor and ensure adherence to food safety and hygiene standards.

  15. Participate in quality control initiatives and contribute to continuous improvement.

  16. Menu Development:

  17. Contribute ideas for menu development and suggest improvements based on customer feedback.

Qualifications:

  • Proven experience as a Commis Chef or relevant role.
  • Culinary diploma or degree from a recognized culinary school.
  • Strong knowledge of multi-cuisine cooking techniques and ingredients.
  • Ability to work in a fast-paced environment and handle pressure.
  • Excellent communication and teamwork skills.
  • Basic understanding of food cost control and portion management.

Benefits:

  • Competitive salary based on experience.
  • Opportunities for professional development and growth.
  • Employee discounts on food and beverages.
  • Health and wellness benefits.

Job Title: Sous Chef Continental Cuisine & Bakery & Pastry

Department: Kitchen / F&B Production

Key Responsibilities:

  • Plan and prepare menus in consultation with the Executive Chef.
  • Train, mentor, and supervise junior kitchen staff and commis chefs.
  • Maintain consistent food quality, presentation, and taste.
  • Ensure compliance with hygiene, health, and safety regulations (HACCP standards).
  • Monitor food stock, manage inventory, and place orders as needed.
  • Oversee portion control and minimize wastage.
  • Innovate and develop new recipes and dishes to enhance the menu.
  • Coordinate with service staff to ensure smooth food service during peak hours.
  • Handle customer feedback and implement improvements where necessary.
  • Assist in costing and pricing of menu items to achieve desired food cost percentages.

Requirements:

  • Degree/Diploma in Hotel Management or Culinary Arts.
  • Minimum 8-10 years of experience in a professional kitchen,
  • Strong knowledge of modern and classical Continental cooking techniques.
  • Good leadership and team management skills.
  • Creativity and passion for culinary arts.
  • Excellent communication and organizational skills.
  • Ability to work under pressure and in shifts, including weekends and holidays.

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