Sous Chef

Location: Jaipur, Rajasthan

Department: Food & Beverage – Kitchen

Position: Sous Chef

Reporting To: Executive Chef / Head Chef

Team: Kitchen & Food Production Team

1. Position Summary

The Sous Chef will be responsible for assisting the Executive Chef in managing the day-to-day kitchen operations of the outlet. The role will ensure consistent food quality, proper food production, hygiene, portion control, wastage management and effective supervision of the kitchen team.

The Sous Chef will act as the key operational support to the Executive Chef and will take charge of the kitchen in their absence.

2. Key Responsibilities

A. Kitchen Operations

• Supervise the daily operations of the kitchen.
• Ensure timely preparation and service of all food items.
• Allocate duties and responsibilities to kitchen staff.
• Monitor food preparation, cooking and plating standards.
• Ensure all dishes are prepared according to approved recipes and SOPs.
• Maintain consistency in taste, portion size and presentation.
• Coordinate with the service team to ensure smooth food service.

B. Food Quality & Production

• Monitor the quality of raw materials before production.
• Ensure proper mise en place is completed before each shift.
• Supervise food preparation and production according to business requirements.
• Check taste, temperature, portion size and presentation before service.
• Ensure proper storage and labelling of prepared food.
• Minimise overproduction and unnecessary preparation.

C. Food Cost & Wastage Control

• Monitor daily food consumption and wastage.
• Maintain proper portion control.
• Ensure FIFO/FEFO practices are followed.
• Monitor food storage and avoid spoilage.
• Report abnormal wastage, shortages or stock variance to the Executive Chef.
• Assist the Executive Chef in maintaining the required food cost percentage.

D. Inventory & Store Coordination

• Check daily availability of essential ingredients.
• Prepare requisitions based on production requirements.
• Coordinate with the Store/Purchase team for required materials.
• Ensure proper receiving, storage and utilisation of food products.
• Conduct regular checks of expiry dates and stock conditions.

E. Hygiene & Food Safety

• Maintain high standards of kitchen cleanliness and sanitation.
• Ensure compliance with FSSAI and company food safety standards.
• Ensure GMP, GHP and HACCP practices are followed.
• Monitor food temperatures and storage conditions.
• Ensure proper personal hygiene, uniform and PPE compliance.
• Ensure cleaning schedules are followed for kitchen equipment and work areas.
• Immediately report any food safety or hygiene concern to the Executive Chef.

F. Team Supervision & Training

• Supervise Commis Chefs, CDPs, kitchen helpers and other kitchen staff.
• Train team members on recipes, SOPs, hygiene and kitchen procedures.
• Monitor employee discipline, attendance and performance.
• Guide junior chefs and develop their culinary skills.
• Ensure adequate manpower is available during operational hours.
• Conduct pre-shift briefings and communicate daily priorities.

G. Equipment & Safety

• Ensure proper operation and cleaning of kitchen equipment.
• Report equipment breakdowns and maintenance requirements.
• Ensure safe working practices are followed by all kitchen employees.
• Monitor proper use of gas, electrical and other kitchen equipment.
• Prevent accidents through proper housekeeping and safety procedures.

H. Documentation & Reporting

• Maintain daily production and wastage records.
• Complete required temperature and hygiene checklists.
• Report operational issues to the Executive Chef.
• Assist with stocktaking and inventory verification.
• Maintain recipe cards and kitchen SOPs as instructed.
• Provide daily feedback regarding kitchen operations and staff performance.

3. Key Performance Indicators (KPIs)

The Sous Chef will be evaluated on:

• Food quality and consistency
• Food preparation and service efficiency
• Food wastage control
• Portion control
• Kitchen hygiene and food safety
• Recipe and SOP compliance
• Inventory and stock control
• Team productivity
• Kitchen discipline
• Customer complaints related to food
• Equipment handling and safety

4. Candidate Profile

Education: Diploma/Degree in Hotel Management, Culinary Arts or equivalent qualification.

Experience: Minimum 4–7 years of relevant kitchen experience, preferably in cafés, restaurants, hotels or hospitality operations.

Desired Skills

• Strong knowledge of kitchen operations
• Good understanding of food production
• Knowledge of food costing and wastage control
• Strong hygiene and food safety awareness
• Team supervision and training skills
• Good communication and coordination
• Ability to work under pressure
• Strong organisational and time-management skills
• Knowledge of Indian and Continental cuisine is preferred

5. Core Responsibility

The Sous Chef is responsible for ensuring that the outlet kitchen operates efficiently every day while maintaining:

Food Quality | Consistency | Hygiene | Cost Control | Productivity | Discipline | Food Safety

The Sous Chef must ensure that every food item leaving the kitchen meets the company's approved standards and that the kitchen team operates in a professional, safe and efficient manner.