Sous Chef

Job Description

**Job Responsibilities:**

• Assign in detail, specific duties to all employees under his/her supervision and instruct them in their work
• Ensure personal cleanliness and proper deportment of all team members
• Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage
• Discuss with the Executive Chef and recommend menu price adjustments
• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out
• Ensure that all equipment and perishable items are stored in their designated place and in the most hygienic manner
• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
• Suggest new recipes and products which may improve quality of food or lower food costs
• Check the maintenance of all kitchen equipment and report any defects promptly
• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to
• Oversee banquet kitchen operations and coordinate with the Banquet Manager to ensure timely and accurate execution of events
• Provide training and mentoring to kitchen staff to develop their culinary skills and professional competencies
• Maintain detailed records of food costs, portion control, and inventory to support budgeting and cost management objectives
• Conduct regular quality audits and food safety inspections to maintain compliance with health and hygiene standards
• Liaise with the stewarding department to ensure adequate supply of clean equipment and utensils for banquet service

Qualifications

• Diploma or Bachelor's degree in Hotel Management, Hospitality Management, or Culinary Arts.
• Professional culinary training from a recognized culinary institute is highly preferred.
• Food Safety and Hygiene certification (such as FSSAI Food Safety Training in India) is an advantage.
• Minimum 5-7 years of professional culinary experience, with at least 2-3 years in a supervisory or sous chef role in a high-volume banquet or fine dining environment.
• Proven experience in banquet kitchen operations, menu planning, and coordination with banquet management teams.
• Strong knowledge of food safety regulations, hygiene standards, and compliance with local health and safety legislation.
• Demonstrated expertise in cost control, inventory management, portion control, and food waste reduction.
• Proficiency in kitchen equipment operation and maintenance, with the ability to troubleshoot common issues.
• Excellent leadership and mentoring skills with the ability to train and develop culinary staff.
• Strong communication and interpersonal skills to effectively collaborate with Executive Chef, Banquet Manager, and stewarding departments.
• Experience in recipe development and menu innovation to enhance food quality and operational efficiency.

Additional Information

WHAT IS IN IT FOR YOU:

• Come As You Are
• Work With Purpose
• Grow, Learn and Enjoy
• Explore Limitless Possibilities