Sous Chef (Job Code: NSC000209)

Job Summary

We are seeking a Sous Chef for a Premium Resort Chain.

Job Profile:

Kitchen Operations
Assist in managing daily kitchen operations and food preparation
Ensure consistency in taste, presentation, and portioning
Supervise and coordinate activities of kitchen staff
Maintain cleanliness and organization of the kitchen
Food Quality & Presentation
Ensure all dishes are prepared as per standard recipes
Monitor food quality and presentation before service
Handle guest feedback related to food quality
Team Management
Train, mentor, and guide kitchen staff
Prepare duty rosters and manage shifts
Ensure discipline and teamwork within the kitchen
Inventory & Cost Control
Monitor stock levels and place requisitions
Minimize wastage and control food costs
Ensure proper storage of food items (FIFO method)
Hygiene & Safety
Ensure compliance with food safety and hygiene standards (FSSAI/HACCP)
Maintain personal hygiene and grooming standards of the team
Conduct regular kitchen inspections
Menu Planning Support
Assist in menu planning and development
Suggest new dishes and innovations
Support in seasonal and special menu execution

Sous Chef Requirements:

Diploma/Degree in Hotel Management or Culinary Arts
4–7 years of kitchen experience (with at least 1–2 years in supervisory role)
Strong knowledge of food production techniques
Leadership and team management skills
Good understanding of hygiene and safety standards
Ability to work under pressure in a fast-paced environment

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