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India, Delhi
Head Chef / Sous Chef / Chefs in Delhi, India is listed on Jobeax. Browse 30,000+ vacancies available.
Job Title: Sous Chef
Job Purpose
To support the Executive Chef in managing daily kitchen operations at Brand, ensuring consistent food quality, hygiene, presentation, cost control and smooth kitchen functioning across both outlets.
Key Responsibilities
Supervise and coordinate day-to-day kitchen operations at Brand.
Ensure all dishes are prepared as per standard recipes, portion sizes and presentation standards.
Maintain consistency in food quality across both outlets.
Manage and supervise CDP, Commis, Stewards and other kitchen staff.
Allocate daily duties, shifts and sections and ensure adequate manpower deployment.
Monitor Mise en Place, preparation and service readiness before every shift.
Conduct regular checks on food quality, taste, temperature and presentation.
Ensure strict compliance with food safety, hygiene and sanitation standards.
Monitor food wastage, portion control and kitchen consumption to maintain food cost targets.
Coordinate with the Purchase/Stores team for indent, receiving, storage and stock requirements.
Ensure proper FIFO/FEFO and storage practices.
Monitor kitchen equipment and report maintenance requirements promptly.
Assist in menu development, recipe standardisation and new dish trials.
Train and develop kitchen staff to improve productivity and consistency.
Handle guest complaints related to food and take immediate corrective action.
Coordinate closely with Restaurant Managers and Operations during service.
Ensure smooth execution during peak hours, events, special menus and promotions.
Maintain proper kitchen discipline and ensure adherence to company policies.
Prepare and maintain necessary kitchen checklists, production plans and wastage records.
Be flexible to support operations at either outlet based on business requirements.
Key Performance Areas (KPIs)
Food quality & consistency
Food cost and wastage control
Kitchen hygiene & food safety
Staff productivity and discipline
Recipe and portion compliance
Timely preparation and service
Inventory control
Guest satisfaction
Successful execution of events and special menus
Experience & Qualification
Personal Attributes
Strong leadership and command over the kitchen team
Disciplined and organised
Quality-conscious
Hands-on approach
Good communication and coordination skills
Ability to solve problems quickly during service
High standards of hygiene and professionalism
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