Sous Chef

4 days ago

Mumbai, Maharashtra, India Cravin Ventures Pvt Ltd Full time ₹ 36,00,000 - ₹ 45,00,000 per year

Key Responsibilities

Culinary & Food Production

  • Execution & Quality Control: Oversee all food preparation and cooking, ensuring every dish meets the cafe's high standards for taste, presentation, and consistency, with a strict adherence to vegan principles.
  • Menu Development: Collaborate with the Head Chef to design, test, and implement new, innovative, and cost-effective menu items, daily specials, and seasonal offerings.
  • Recipe Management: Maintain, document, and enforce adherence to standardized recipes and portion controls for all dishes, ensuring consistency and managing food costs.
  • Specialty Knowledge: Expertly handle and prepare a wide range of ingredients, including various plant-based proteins, grains, vegetables, and specific baking ingredients.
  • Allergen & Dietary Needs: Ensure strict protocols are followed for managing food allergies and special dietary requests (e.g., gluten-free, nut-free) within the vegan framework.

Kitchen Management & Leadership

  • Staff Supervision: Manage and delegate tasks, including line cooks and prep cooks, to maintain smooth and efficient operations, especially during peak hours.
  • Training & Mentoring: Train all kitchen staff on new recipes, culinary techniques specific to vegan cooking, equipment usage, and the café's commitment to high-quality standards.
  • Deputizing: Assume full responsibility for kitchen operations, decision-making, and staff supervision in the absence of the Chef.
  • Scheduling: Assist Chefs in creating and managing kitchen staff schedules and rotations to ensure optimal coverage and productivity.

Operations & Administration

  • Inventory & Ordering: Manage all kitchen inventory, including daily ordering of fresh produce and dry goods, ensuring quality, minimizing waste, and conducting regular stocktakes.
  • Cost Control: Monitor food and labor costs, working with the Chefs to identify and implement strategies for increased profitability without compromising food quality.
  • Health & Safety: Enforce and maintain stringent compliance with all local and federal health, safety, and sanitation regulations.
  • Equipment Maintenance: Ensure all kitchen equipment is properly maintained, cleaned, and functioning correctly.

Required Qualifications & Skills

  • Experience: Minimum of 4-5 years of progressive experience in a professional kitchen, with at least 1-3 years in a Sous Chef or similar leadership role.
  • Leadership: Strong leadership, communication, and interpersonal skills with the ability to motivate and manage a diverse team in a high-pressure environment.
  • Organizational Skills: Excellent time management, multitasking, and organizational abilities.
  • Education: Culinary degree/diploma preferred, or equivalent professional experience.

Job Type: Full-time

Pay: ₹25, ₹30,000.00 per month

Work Location: In person

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