Sous Chef

Position: Sous Chef
Department: Food Production / Kitchen
Cuisine: Asian, Continental, Indian & Pizza
Reports To: Head Chef / Executive Chef / Chef de Cuisine
Location: As per organizational requirements
1. Job Purpose
To assist the Head Chef in managing daily kitchen operations, ensuring consistent food quality, maintaining hygiene and food safety standards, controlling food costs, and supervising kitchen staff across Asian, Continental, Indian, and Pizza sections.
2. Key Responsibilities
A. Kitchen Operations
Supervise daily kitchen operations and ensure smooth coordination across all kitchen sections.
Prepare and oversee dishes from Asian, Continental, Indian, and Pizza cuisines as per standardized recipes.
Ensure timely preparation and dispatch of orders while maintaining presentation and quality standards.
Support the Head Chef in menu planning, recipe development, and new dish trials.
Ensure proper mise en place before every shift and service period.
Monitor food preparation, portion sizes, taste, texture, and plating.
B. Team Management
Supervise, guide, and train Commis Chefs, Demi Chefs, and other kitchen staff.
Allocate daily duties and responsibilities to kitchen team members.
Ensure discipline, punctuality, grooming, and professional conduct within the kitchen.
Coordinate with the service team to ensure timely order execution.
Assist in staff scheduling and manpower planning.
C. Cuisine-Specific Responsibilities
Asian Cuisine: Oversee preparation of noodles, rice, stir-fries, sauces, and other Asian dishes.
Continental Cuisine: Supervise preparation of pasta, grills, appetizers, main courses, and Continental sauces.
Indian Cuisine: Ensure consistency in curries, gravies, tandoor items (where applicable), breads, and Indian main courses.
Pizza Section: Oversee dough preparation, fermentation, stretching, sauce preparation, topping portioning, baking, and pizza presentation.
D. Inventory & Cost Control
Monitor kitchen inventory, stock levels, and daily consumption.
Ensure proper storage, labelling, and FIFO (First In, First Out) practices.
Minimize food wastage and control portion sizes.
Assist in food costing, stock audits, and purchase requisitions.
Check the quality and quantity of raw materials received.
Ensure proper utilization of ingredients and prevent unnecessary stock losses.
E. Hygiene & Food Safety
Maintain kitchen cleanliness and comply with applicable FSSAI and food safety standards.
Ensure proper personal hygiene, uniforms, and grooming of kitchen staff.
Monitor food storage temperatures and safe food-handling practices.
Ensure correct cleaning and sanitization of kitchen equipment and workstations.
Follow cross-contamination prevention and allergen-handling procedures.
Maintain temperature logs, cleaning checklists, and other required records.
F. Quality Control & Guest Satisfaction
Ensure every dish meets the restaurant's quality and presentation standards.
Conduct regular taste checks and monitor consistency across all cuisine sections.
Address food quality complaints and implement corrective actions.
Coordinate with the service team regarding special requests, dietary requirements, and modifications.
Maintain consistency in recipes, portion sizes, and plating.
3. Key Performance Indicators (KPIs)
Food quality and consistency across all cuisine sections.
Timely order preparation and dispatch.
Food wastage and food cost control.
Inventory accuracy and stock management.
Compliance with hygiene and food safety standards.
Guest complaints related to food quality.
Kitchen team productivity, training, and discipline.
Adherence to standardized recipes and portion sizes.
Equipment maintenance and kitchen cleanliness.
Completion of daily kitchen checklists and reports.
4. Required Qualifications & Experience
Diploma or degree in Culinary Arts, Hotel Management, or a related field preferred.
Minimum 3–5 years of experience in professional kitchen operations, preferably with experience as a Sous Chef or Senior Chef.
Practical knowledge of Asian, Continental, Indian, and Pizza preparations.
Experience in team supervision, inventory management, food costing, and kitchen operations.
Knowledge of FSSAI regulations, food safety, and hygiene standards.
5. Required Skills
Strong culinary and cooking techniques across multiple cuisines.
Leadership and team management.
Time management and multitasking.
Inventory and cost-control skills.
Attention to detail and food presentation.
Problem-solving and decision-making.
Ability to work under pressure during peak service hours.
Strong communication and coordination skills.
6. Working Conditions
Must be flexible to work in rotational shifts, weekends, and on public holidays as per business requirements.
Must maintain professional grooming and hygiene standards.
Must follow all organizational policies, SOPs, and kitchen safety procedures.
7. Reporting & Accountability
The Sous Chef will report to the Head Chef / Executive Chef and will be responsible for maintaining kitchen efficiency, food quality, staff performance, hygiene, and cost control across all assigned cuisine sections.

Work arrangement
No