Sous Chef

Position Overview

Situated in Jaipur, Rajasthan, this role in the Food & Beverage Kitchen department reports directly to the Executive or Head Chef. The Sous Chef is pivotal to daily kitchen management, ensuring quality, hygiene, portion control, and effective team supervision. In the Executive Chef's absence, the Sous Chef assumes full responsibility for kitchen operations.

Main Duties

• Oversee daily kitchen operations, ensuring prompt preparation and service of dishes.
• Delegate tasks to kitchen staff and consistently uphold cooking, plating, and recipe standards.
• Coordinate with service teams for seamless food delivery.
• Inspect raw materials and ensure mise en place before shifts.
• Monitor food production, taste, portion sizes, and presentation.
• Manage food storage and labelling, minimizing overproduction.
• Track food usage and wastage, enforce portion control, and apply FIFO/FEFO methods.
• Work closely with Store/Purchase teams to maintain ingredient availability and proper stock conditions.
• Maintain strict kitchen cleanliness in line with FSSAI, GMP, GHP, and HACCP standards.
• Supervise and mentor all kitchen personnel, ensuring discipline, attendance, and skills growth.
• Ensure proper use and maintenance of kitchen equipment while promoting safe work practices.
• Keep detailed records of production, wastage, temperatures, and hygiene; report operational challenges.

Performance Metrics

• Consistency and high standard of food quality.
• Efficiency in food preparation and service.
• Effectiveness in controlling food wastage and cost.
• Adherence to hygiene, safety, recipes, and SOPs.
• Inventory management and team productivity.
• Maintaining kitchen discipline and minimizing customer food complaints.
• Proper handling and safety concerning kitchen equipment.

Candidate Profile

• Qualified with a Diploma or Degree in Hotel Management, Culinary Arts, or a related field.
• Possesses 4 to 7 years of relevant experience working in cafés, restaurants, hotels, or similar hospitality settings.
• Strong command over kitchen operations and food production practices.
• Knowledgeable in food cost management, wastage control, and rigorous hygiene and food safety protocols.
• Experienced in supervising and training kitchen teams.
• Proficient in communication, coordination, and working efficiently under pressure.
• Organized with solid time-management skills.
• Familiarity with Indian and Continental cuisines is advantageous.

Additional Responsibilities

The Sous Chef ensures consistent delivery of quality food items meeting company standards while promoting professionalism, safety, and productivity in the kitchen environment.