Sous Chef

Gourmet Investments; Gurugram District; On-site; INR 800,000 - 1,200,000; Full time

Job summary

Gourmet Investments in Gurugram invites an experienced Kitchen professional to assist the Head Chef in daily operations and oversee Pan-Asian dishes, ensuring consistency in taste, quality, and presentation.

You will train staff, manage inventory and food costs, uphold HACCP hygiene, and coordinate with restaurant management to maintain smooth service during peak hours.

Qualifications

• 58 years of experience in kitchen operations (must-have reference)
• Strong knowledge of Chinese and other Asian cooking techniques
• Experience in premium casual dining, fine dining, or reputed restaurant brands
• Good understanding of food costing, inventory management, and kitchen budgeting
• Strong leadership, communication, and team management skills
• Knowledge of food safety, hygiene, and HACCP standards
• Hotel Management qualification or equivalent culinary education preferred

Responsibilities

• Assist the Head Chef in managing daily kitchen operations and ensuring smooth functioning.
• Prepare and oversee Pan-Asian dishes while maintaining consistency in taste, quality, and presentation.
• Ensure adherence to standard recipes, portion control, and food preparation guidelines.
• Manage kitchen staff, delegate responsibilities, and ensure effective team coordination.
• Monitor food costs, inventory, stock management, and minimise food wastage.
• Maintain high standards of food safety, hygiene, and sanitation in compliance with HACCP guidelines.
• Ensure timely food preparation and service during peak business hours.
• Conduct regular checks on food quality, freshness, and presentation.
• Train and develop kitchen team members on cooking techniques and operational standards.
• Coordinate with the Head Chef and restaurant management to ensure smooth kitchen operations.

Skills

Leadership

Communication

Team management

Food safety

Education

Hotel Management

Culinary education

Job description

Key Responsibilities

1. Assist the Head Chef in managing daily kitchen operations and ensuring smooth functioning.
2. Prepare and oversee Pan-Asian dishes while maintaining consistency in taste, quality, and presentation.
3. Ensure adherence to standard recipes, portion control, and food preparation guidelines.
4. Manage kitchen staff, delegate responsibilities, and ensure effective team coordination.
5. Monitor food costs, inventory, stock management, and minimise food wastage.
6. Maintain high standards of food safety, hygiene, and sanitation in compliance with HACCP guidelines.
7. Ensure timely food preparation and service during peak business hours.
8. Conduct regular checks on food quality, freshness, and presentation.
9. Train and develop kitchen team members on cooking techniques and operational standards.
10. Coordinate with the Head Chef and restaurant management to ensure smooth kitchen operations.

Candidate Requirements

• 58 years of experience in kitchen operations, preferably in Pan-Asian cuisine.
• Strong knowledge of Chinese and other Asian cooking techniques.
• Experience in premium casual dining, fine dining, or reputed restaurant brands.
• Good understanding of food costing, inventory management, and kitchen budgeting.
• Strong leadership, communication, and team management skills.
• Knowledge of food safety, hygiene, and HACCP standards.
• Hotel Management qualification or equivalent culinary education preferred.
• Role & responsibilities

Preferred candidate profile