Jr. Sous chef

ESP Engineered; Damaragidda; On-site; INR 279,000 - 390,600; Full time

Job summary

ESP Engineered, located in Damaragidda, India, is looking for a Jr. Sous Chef. In this role, you will be responsible for maintaining high culinary standards, supervising kitchen staff, and preparing a variety of dishes. The candidate should ensure compliance with hygiene standards and assist in menu planning for events and community dining experiences. Strong communication skills and experience in culinary operations are essential. Join us in delivering mindful and wholesome dining experiences.

Qualifications

• Experience in culinary operations and kitchen management.
• Strong understanding of food quality and hygiene standards.
• Ability to supervise and train kitchen staff effectively.

Responsibilities

• Maintain high culinary standards and ensure kitchen cleanliness.
• Prepare a variety of dishes and monitor food quality.
• Supervise kitchen staff and allocate daily tasks.
• Monitor inventory and assist in procurement planning.
• Support events by planning and executing menus.
• Ensure guest satisfaction through quality food service.

Job description

Jr. Sous Chef – Key Responsibilities (Slow Down Place)

1. Ensuring Culinary Standards & Operations

• Maintain high standards of food quality, hygiene, and sanitation as per FSSAI guidelines
• Oversee daily food preparation and production ensuring consistency in taste and presentation
• Support and execute service during peak hours, events, and special gatherings
• Ensure all kitchen areas are clean, organised, and compliant with hygiene standards
• Coordinate closely with service and events team for smooth meal timings and guest flow
• Monitor portion control, food handling, and wastage to maintain cost efficiency
• Take charge of kitchen operations during shifts, ensuring smooth execution

2. Food Preparation & Quality Control

• Prepare and cook a variety of dishes including daily meals, community dining, and event menus
• Check quality of raw materials and finished dishes to maintain standards
• Assist in menu planning, seasonal dishes, and farm-to-table concepts
• Support in creating simple, wholesome, and mindful food presentations aligned with Slow Down philosophy

3. Team Supervision & Coordination

• Supervise and guide kitchen staff, cooks, and helpers during shifts
• Ensure team follows standard recipes, processes, and hygiene practices
• Allocate tasks and monitor daily kitchen responsibilities
• Support in training junior staff and interns

4. Inventory & Cost Control

• Monitor stock levels, storage, and usage of ingredients
• Assist in procurement planning and vendor coordination
• Reduce food wastage and ensure optimal utilisation of resources
• Report any equipment issues or shortages

5. Supporting Events & Community Dining

• Assist in planning and executing menus for events, retreats, and gatherings
• Ensure smooth kitchen support during community experiences and special programs
• Adapt menus based on seasonal availability and farm produce

6. Guest Experience & Service Support

• Ensure food served meets guest expectations and quality standards
• Support in addressing guest feedback related to food
• Maintain a calm, respectful, and service-oriented approach
• Participate in training sessions and team development activities
• Continuously work on improving efficiency, quality, and service standards
• Contribute ideas for menu innovation and process improvements

The Jr. Sous Chef plays a key role in ensuring consistent food quality, smooth kitchen operations, and alignment with Slow Down Place’s philosophy of mindful, wholesome dining, while supporting team performance and guest satisfaction.