Sous Chef

About the Role

The Sous Chef will support the Head Chef in overseeing daily kitchen operations for the Bengaluru hotel project. This full-time, on-site role involves ensuring consistent food quality, presentation, and adherence to safety and hygiene standards.

Key Responsibilities

• Supervise kitchen staff.
• Coordinate food preparation.
• Manage inventory.
• Assist with menu planning and recipe development.
• Train team members.
• Monitor portion control and wastage.
• Ensure all dishes meet brand and guest expectations.
• Collaborate with front-of-house teams.
• Maintain compliance with food safety regulations.
• Contribute to a positive, efficient work environment.

Qualifications

• Strong culinary skills, including experience with hot and cold kitchen production, plating, and modern cooking techniques.
• Knowledge of food safety, hygiene practices, and kitchen sanitation standards, with the ability to enforce compliance.
• Demonstrated team supervision and leadership abilities, including staff training, delegation, and performance monitoring.
• Skills in kitchen organization, inventory management, and coordination with procurement to control costs and minimize waste.
• Effective communication skills and ability to collaborate with front-of-house teams.
• Ability to work under pressure during peak service times.
• Flexibility to work shifts, weekends, and holidays as required.

Preferred Qualifications

• Relevant professional culinary education or certification.
• Prior experience as a Sous Chef or senior line cook in a hotel or high-volume restaurant.