Jr. Sous chef

Organo Eco Habitats; Narayanpet; On-site; INR 300,000 - 420,000; Full time

Job summary

Slow Down Place in partnership with Organo Eco Habitats seeks a Jr. Sous Chef to uphold culinary standards, oversee daily preparation, and support service during peak hours and events. You will work in a hands-on kitchen, ensuring hygiene and coordinating with events teams to ensure smooth meal timing and guest flow.

The role emphasizes portion control, waste management, and assisting in menu planning that aligns with farm-to-table concepts and the Slow Down philosophy.

Qualifications

• Maintain high standards of food quality, hygiene, and sanitation per FSSAI guidelines.
• Oversee daily food preparation ensuring consistency in taste and presentation.
• Support and execute service during peak hours, events, and special gatherings.
• Ensure kitchen areas are clean, organised, and compliant with hygiene standards.
• Coordinate 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 for smooth execution.

Responsibilities

• 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.

Job description

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

• 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
• 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
• 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
• 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
• 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
• 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
• Training & Continuous Improvement
  • 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.