sous chef

United Foodbrands; Hyderabad, Chennai District, Bengaluru; On-site; INR 350,000 - 700,000; Full time

Job summary

United Foodbrands is seeking a hands-on Kitchen Operations leader to oversee daily kitchen activities, ensure recipes and presentation meet company standards, and coordinate with FOH for timely service.

You will manage CDPs, DCDPs, Commis and kitchen helpers, allocate workstations, monitor performance, and train junior staff. The role emphasizes food quality, safety, inventory, cost control, and menu development.

Responsibilities

• Oversee daily kitchen operations and food preparation.
• Ensure dishes are prepared according to company recipes, standards, and presentation guidelines.
• Coordinate with FOH to ensure timely service.
• Take charge of the kitchen in the absence of the Executive/Head Chef.
• Supervise and guide CDPs, DCDPs, Commis and kitchen helpers.
• Allocate workstations and responsibilities based on business requirements.
• Monitor employee performance, discipline, grooming and attendance.
• Train and coach junior kitchen team members.
• Maintain consistency in taste, quality, portion size and presentation.
• Ensure compliance with food safety, hygiene and sanitation standards.
• Conduct regular checks of food storage, temperature and expiry dates.
• Minimize food wastage and ensure proper handling of ingredients.
• Monitor daily ingredient requirements and coordinate with the Chef/Store team.
• Control food wastage and portioning.
• Assist with stock taking and inventory management.
• Ensure proper utilization of ingredients to maintain food cost.
• Support the Executive Chef in menu planning and new dish development.
• Assist in recipe standardization and testing.
• Suggest improvements based on guest feedback and operational requirements.
• Coordinate with the Restaurant Manager, FOH team, Purchase and Stores.
• Ensure adequate mise en place before service.
• Communicate kitchen requirements and operational issues to management.

Job description

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Kitchen Operations

• Oversee daily kitchen operations and food preparation.
• Ensure dishes are prepared according to company recipes, standards, and presentation guidelines.
• Coordinate with FOH to ensure timely service.
• Take charge of the kitchen in the absence of the Executive/Head Chef.

2. Team Management

• Supervise and guide CDPs, DCDPs, Commis and kitchen helpers.
• Allocate workstations and responsibilities based on business requirements.
• Monitor employee performance, discipline, grooming and attendance.
• Train and coach junior kitchen team members.

3. Food Quality & Safety

• Maintain consistency in taste, quality, portion size and presentation.
• Ensure compliance with food safety, hygiene and sanitation standards.
• Conduct regular checks of food storage, temperature and expiry dates.
• Minimize food wastage and ensure proper handling of ingredients.

4. Inventory & Cost Control

• Monitor daily ingredient requirements and coordinate with the Chef/Store team.
• Control food wastage and portioning.
• Assist with stock taking and inventory management.
• Ensure proper utilization of ingredients to maintain food cost.

5. Menu & Product Development

• Support the Executive Chef in menu planning and new dish development.
• Assist in recipe standardization and testing.
• Suggest improvements based on guest feedback and operational requirements.

6. Coordination

• Coordinate with the Restaurant Manager, FOH team, Purchase and Stores.
• Ensure adequate mise en place before service.
• Communicate kitchen requirements and operational issues to management.Role & responsibilities

Preferred candidate profile