Italian Sous Chef

Manifest Hospitality; Kolkata District; On-site; INR 600,000 - 1,200,000; Full time

Job summary

Manifest Hospitality is seeking an experienced Sous Chef/Senior Chef to lead and perfect authentic Italian dishes in a fast‑paced, high‑volume kitchen. You will supervise commis and demi chefs, assist with menu development, and uphold stringent food safety and cost controls.

The role requires 3‑6 years of Italian culinary experience, strong leadership, and a diploma from a recognised culinary institute. Expect to maintain high standards while ensuring guest dietary needs are met.

Qualifications

• 3-6 years of professional culinary experience, preferably in Italian cuisine.
• Experience as a Sous Chef, Chef de Partie, or Senior Chef in a reputed restaurant/hotel.
• Strong knowledge of authentic Italian cooking techniques, ingredients, and traditional recipes.
• Hands-on expertise in fresh pasta, risotto, pizza, sauces, antipasti, seafood, and meat preparations.
• Culinary qualification or diploma from a recognised culinary institute preferred.
• Strong leadership skills with the ability to train, motivate, and supervise kitchen staff.
• Good understanding of food cost, portion control, inventory management, and wastage reduction.
• Thorough knowledge of HACCP, food safety, hygiene, and kitchen sanitation standards.

Responsibilities

• Prepare and supervise authentic Italian dishes across pasta, risotto, pizza, antipasti, sauces, seafood, and meat.
• Ensure recipes and portion sizes meet established standards.
• Assist Chef in menu planning, recipe development, and daily specials.
• Supervise and train kitchen staff and coordinate during busy service.
• Monitor food quality, freshness, temperature, and presentation.
• Maintain FIFO and proper food storage; monitor inventory and assist with ordering.
• Control food costs and minimise wastage; uphold hygiene and safety standards.
• Handle guest dietary requirements professionally and support Executive Chef.

Skills

Italian cuisine

Sous Chef

Chef de Partie

Senior Chef

Italian techniques

Fresh pasta

Risotto

Pizza

Sauces

Antipasti

Seafood

Meats

Culinary diploma

Leadership

Inventory management

Food cost

Wastage reduction

HACCP

Food safety

Kitchen sanitation

Communication

Teamwork

Shift flexibility

Education

Culinary diploma

Job description

Role & responsibilities

• Prepare and supervise authentic Italian dishes, including pasta, risotto, pizza, antipasti, sauces, seafood, meat, and desserts.
• Ensure recipes, portion sizes, presentation, and cooking techniques meet established standards.
• Assist the Chef in menu planning, recipe development, and daily specials.
• Supervise and train Commis Chefs, Demi Chefs, and other kitchen team members.
• Coordinate kitchen operations during busy service periods.
• Monitor food quality, freshness, temperature, and presentation.
• Prepare fresh pasta, sauces, stocks, and other Italian components as required.
• Maintain proper food storage and FIFO procedures.
• Monitor inventory and assist with ordering ingredients.
• Control food costs and minimise wastage.
• Maintain high standards of kitchen cleanliness, hygiene, and food safety.
• Ensure proper operation and cleanliness of kitchen equipment.
• Handle guest complaints or special dietary requirements professionally.
• Support the Executive Chef and take charge of the kitchen in their absence.

Preferred candidate profile

• 3-6 years of professional culinary experience, preferably in Italian cuisine.
• Previous experience as a Sous Chef, Chef de Partie, or Senior Chef in a reputed restaurant, hotel, or fine-dining establishment.
• Strong knowledge of authentic Italian cooking techniques, ingredients, and traditional recipes.
• Hands-on expertise in fresh pasta, risotto, pizza, sauces, antipasti, seafood, and meat preparations.
• Culinary qualification or diploma from a recognised culinary institute preferred.
• Strong leadership skills with the ability to train, motivate, and supervise kitchen staff.
• Good understanding of food cost, portion control, inventory management, and wastage reduction.
• Thorough knowledge of HACCP, food safety, hygiene, and kitchen sanitation standards.
• Creative, disciplined, detail-oriented, and passionate about Italian gastronomy.
• Ability to maintain consistency and quality while working in a fast-paced, high-volume kitchen.
• Good communication and teamwork skills.
• Flexibility to work shifts, weekends, and holidays as required.