Sous Chef - Indian Cuisine

Job description

The Sous Chef plays a key leadership role in supporting the Executive Chef in the overall management of the kitchen. The position is responsible for ensuring smooth day-to-day kitchen operations while maintaining the highest standards of food quality, hygiene, consistency, and guest satisfaction. Key Responsibilities: • Assist the Executive Chef in planning, organizing, and supervising daily kitchen operations. • Ensure all food is prepared and presented according to hotel recipes, quality standards, and brand guidelines. • Supervise, guide, and motivate the culinary team to ensure efficient and timely service. • Monitor food quality, taste, presentation, and portion control to maintain consistency. • Ensure compliance with HACCP, FSSAI, food safety, hygiene, and sanitation standards. • Assist in menu planning, recipe standardization, and the development of new dishes and seasonal offerings. • Monitor inventory, control food costs, minimize wastage, and ensure proper stock rotation (FIFO/FEFO). • Coordinate with other hotel departments to ensure seamless service and an exceptional guest experience. • Train, coach, and develop kitchen associates while promoting teamwork and continuous learning. • Maintain cleanliness, organization, and safety across all kitchen areas. • Ensure compliance with hotel policies, standard operating procedures (SOPs), and brand standards. • Handle guest feedback professionally and support continuous improvement initiatives to enhance the overall dining experience. Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.