Sous Chef - Indian Cuisine

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.