Demi Chef de Partie

SmartRecruiters, Inc.; Gurugram District; On-site; INR 700,000 - 1,200,000; Full time

Job summary

SmartRecruiters, Inc. seeks an experienced Sous Chef to join our culinary team in Gurugram, India. You will support the Executive Chef, oversee daily kitchen operations, and ensure top-quality food presentation and safety.

You will mentor staff, drive menu development, manage costs, and uphold HACCP standards in a high-volume setting with a collaborative culture.

Qualifications

• Proven experience as a Sous Chef or senior kitchen position in a professional, high-volume kitchen.
• Strong knowledge of food hygiene, HACCP principles, and food safety regulations.
• Ability to plan menus, develop recipes, and lead kitchen teams.
• Demonstrated expertise in cost control, portioning, and waste minimisation.

Responsibilities

• Assist the Executive Chef in menu planning, development, and implementation.
• Supervise and mentor kitchen staff, providing clear direction and training.
• Oversee daily kitchen operations, cooking, plating, and recipe consistency.
• Maintain HACCP compliance and conduct hygiene audits.
• Collaborate with front-of-house to ensure seamless service and guest satisfaction.
• Identify opportunities for culinary innovation and process improvements.

Skills

Sous Chef experience

Leadership

Food hygiene

HACCP

Menu planning

Food preparation

Cost control

Team mentoring

Food safety regulations

Education

Culinary training

Tools

Kitchen management systems

Job description

Job Description

We are seeking an experienced and enthusiastic Sous Chef to join our dynamic culinary team in Gurugram, India. As Sous Chef, you will play a pivotal role in supporting the Executive Chef whilst overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and presentation. You will be instrumental in leading our kitchen brigade, fostering a collaborative environment, and driving innovation within our food and beverage programme. This is an excellent opportunity for a resilient and organised professional to make a meaningful impact on our culinary operations and contribute to our commitment to excellence.

• Assist the Executive Chef in menu planning, development, and implementation, ensuring dishes meet our quality standards and reflect our culinary vision Supervise and mentor kitchen staff, providing clear direction, constructive feedback, and ongoing training to foster professional development and maintain high performance standards
• Oversee daily kitchen operations, including food preparation, cooking, and plating, ensuring consistency with established recipes and presentation guidelines Maintain rigorous food hygiene and HACCP compliance standards throughout all kitchen operations, conducting regular audits and implementing corrective measures where necessary
• Manage kitchen inventory, monitor food costs, and implement waste minimisation strategies to optimise operational efficiency and profitability Ensure all dishes are prepared to the highest quality standards, with meticulous attention to detail in flavour, presentation, and portion control
• Collaborate with front-of-house teams to understand guest requirements and preferences, ensuring seamless service delivery and exceptional customer satisfaction Implement and maintain comprehensive food safety protocols, including proper storage, handling, and preparation procedures Delegate tasks effectively to kitchen staff, ensuring timely completion of production requirements and maintaining a well-organised work environment
• Identify opportunities for culinary innovation and process improvement, contributing to the continuous enhancement of our kitchen operations Maintain open and transparent communication with the Executive Chef, management, and team members to ensure alignment with organisational goals Respond promptly to operational challenges with decisive problem-solving, demonstrating resilience and flexibility in a fast-paced environment

Qualifications

**Required Skills and Experience:** Proven experience as a Sous Chef or senior kitchen position in a professional, high-volume kitchen environment Comprehensive knowledge of food hygiene, HACCP principles, and food safety regulations

• Strong leadership and people management skills with the ability to motivate and develop kitchen staff Proficiency in various cooking techniques and culinary methods across multiple cuisines Excellent organisational and time management abilities with the capacity to manage multiple tasks simultaneously Demonstrated expertise in menu planning, recipe development, and culinary innovation
• Strong attention to detail with a commitment to maintaining consistent quality and presentation standards Effective communication and interpersonal skills, with the ability to work collaboratively across all departments Proficiency in kitchen management systems and cost control procedures Problem-solving capabilities and the ability to make decisive decisions under pressure

**Desirable Qualifications:** Formal culinary training or qualification from a recognised culinary institution Level 2 Food Hygiene Certificate or equivalent food safety certification Experience in a hotel, fine dining, or high-end restaurant environment

• Knowledge of inventory management and food cost analysis Experience in staff training and development programmes Familiarity with modern kitchen equipment and technology Understanding of dietary requirements and allergen management Experience in implementing kitchen process improvements and operational efficiency initiatives

**Essential Attributes:** Professional and friendly demeanor with a customer-focused mindset Inclusive approach to team management and collaborative working style Resilient and adaptable nature with enthusiasm for continuous learning Goal-oriented with a commitment to achieving operational excellence Organised and efficient in approach to work and team coordination

Additional Information

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