Continental Sous chef

38 Barracks; New Delhi; On-site; INR 446,000 - 502,000; Full time

Benefits offered by this job

Duty Meals

No Accommodation

Job summary

38 Barracks Restaurant & Bar in Connaught Place, New Delhi is seeking an experienced Sous Chef. Location: Connaught Place, New Delhi. Salary: ₹40,000–₹45,000 per month plus service charge. Joining: Immediate joiners preferred.

Perks: Duty meals, No accommodation. The role requires 7–8 years of experience in a professional kitchen, multicuisine operations knowledge, and a supervisory background. You will lead the kitchen team, ensure food quality and manage costs while delivering exceptional

Qualifications

• 7–8 years of experience in a professional hotel or restaurant kitchen.
• Strong knowledge of multicuisine operations.
• Previous supervisory experience.
• Good understanding of food costing, inventory and food safety.
• Strong leadership, communication and problem-solving skills.
• Ability to perform under pressure and maintain operational excellence.

Responsibilities

• Food Safety & Hygiene: Maintain food safety, hygiene and sanitation standards.
• Food Cost Management: Control food costs, portion sizes and wastage.
• Food Quality & Consistency: Maintain consistency in taste, presentation, quality and portions.
• Work Culture & Team Leadership: Lead, train and motivate the kitchen team.
• WOW Guest Experience: Ensure exceptional food quality and dining experiences.
• Kitchen Operations: Assist the Head Chef in daily kitchen operations and manpower planning.

Skills

Leadership

Communication

Problem solving

Food safety

Food costing & inventory

Work well under pressure

Job description

JOB DESCRIPTION – SOUS CHEF

38 Barracks Restaurant & Bar | Connaught Place, New Delhi

Position: Sous Chef

Experience: 7–8 Years

Salary: ₹40,000–₹45,000 + Service Charge

Cuisine: Multicuisine

Location: Connaught Place, New Delhi

Joining: Immediate Joiners Preferred

Perks: Duty Meals | No Accommodation

Job Summary

We are looking for an experienced and result-oriented Sous Chef to assist the Head Chef in managing kitchen operations, maintaining food quality, controlling costs and leading the kitchen team while ensuring an exceptional guest experience.

Key Responsibilities

• 1. Food Safety & Hygiene
  • Maintain food safety, hygiene and sanitation standards.
  • Ensure proper food storage, temperature control, FIFO and safe food handling.
  • Follow FSSAI guidelines and kitchen SOPs.
• 2. Food Cost Management
  • Control food costs, portion sizes and wastage.
  • Monitor inventory, stock consumption and requisitions.
  • Ensure optimum utilization of ingredients without compromising quality.
• 3. Food Quality & Consistency
  • Maintain consistency in taste, presentation, quality and portion sizes.
  • Ensure adherence to standard recipes and preparation methods.
  • Monitor food quality and timely order execution.
• 4. Work Culture & Team Leadership
  • Lead, train and motivate the kitchen team.
  • Maintain discipline, accountability and teamwork.
  • Build a positive and professional kitchen work culture.
  • Ensure effective coordination across all kitchen sections.
• 5. WOW Guest Experience
  • Ensure exceptional food quality and dining experiences.
  • Focus on presentation, timely service and guest satisfaction.
  • Handle food-related guest feedback and complaints effectively.
  • Consistently exceed guest expectations.
• 6. Kitchen Operations
  • Assist the Head Chef in daily kitchen operations and manpower planning.
  • Ensure smooth coordination between kitchen sections.
  • Support menu planning, food trials and recipe development.
  • Monitor kitchen performance and operational standards.

Candidate Requirements

• 7–8 years of experience in a professional hotel or restaurant kitchen.
• Strong knowledge of multicuisine operations.
• Previous experience in a supervisory role.
• Good understanding of food costing, inventory and food safety.
• Strong leadership, communication and problem-solving skills.
• Ability to perform under pressure and maintain operational excellence.

Our Expectation

A Sous Chef who takes ownership of five key pillars – Food Safety, Food Cost, Consistency, Work Culture and WOW Guest Experience.