Sous Chef

Manifest Hospitality; Kolkata District; On-site; INR 1,200,000 - 1,500,000; Full time

Job summary

Manifest Hospitality in Kolkata, India, is seeking a full-time Sous Chef to support the Head Chef in daily kitchen operations. You will supervise food preparation, coordinate cooking schedules, and ensure dishes meet quality and presentation standards.

You will help plan menus, manage inventory, and train the kitchen team while maintaining safety and hygienic practices. You will collaborate on specials and seasonal offerings, respond to feedback, and uphold a high-quality guest experience in a

Qualifications

• Strong culinary skills with Italian/European cuisine focus.
• Experience supervising kitchen staff and delegating tasks under pressure.
• Knowledge of food safety, sanitation, and HACCP.
• Experience with inventory, cost control and portioning to reduce waste.
• Excellent communication and collaboration with chefs, service staff, and management.
• Adaptability and problem-solving for high-volume service.
• Formal culinary training preferred; hands-on experience considered.

Responsibilities

• Supervise food preparation and plating to ensure quality and presentation.
• Collaborate with Head Chef on menu planning and specials.
• Coordinate cooking schedules and station assignments.
• Manage inventory, stock rotation, and waste reduction.
• Train and guide kitchen team; enforce food safety and hygiene standards.
• Support ordering and cost control to optimize operations.
• Communicate with management on events and guest feedback.

Skills

Italian cuisine

European cuisine

Sauce work

Pasta

Baking

Plating

Supervise kitchen staff

Delegate tasks

Calm work environment

Food safety

Sanitation standards

HACCP

Inventory management

Cost control

Portioning

Communication

Collaboration

Adaptability

Problem-solving

Culinary training

Education

Diploma/Degree in Culinary Arts

Tools

Inventory management software

Job description

Company Description

Manifest Hospitality operates Restorante Sorano, an Italian-inspired restaurant bringing a whiff of Italy to guests in India. The team is dedicated to delivering authentic flavors and warm, attentive service in a contemporary setting. Culinary professionals at Manifest Hospitality work with high-quality ingredients and traditional techniques, while also exploring creative interpretations of Italian cuisine. The company values collaboration, consistency, and a passion for food, offering team members opportunities to grow their skills and contribute to a distinctive dining experience.

Role Description

The Sous Chef is a full-time, on-site role based in Kolkata, India. This role supports the Head Chef in daily kitchen operations, including supervising food preparation, coordinating cooking schedules, and ensuring dishes meet quality and presentation standards. The Sous Chef helps plan and execute menus, manages inventory, oversees portion control, and supports ordering and stock rotation to minimize waste. They train and guide kitchen team members, promote safe and hygienic work practices, and ensure compliance with food safety regulations. The role also involves collaborating with management on specials, events, and seasonal offerings, and responding to feedback to maintain a consistent and high-quality guest experience.

Qualifications

• Strong culinary skills with experience in Italian or European cuisine, including sauce work, pasta, baking, and plating.
• Proven ability to supervise kitchen staff, delegate tasks effectively, and maintain a calm, organized environment during busy service.
• Knowledge of food safety, sanitation standards, and HACCP principles, with a commitment to maintaining a clean and compliant kitchen.
• Experience with inventory management, cost control, and portioning to support efficient operations and reduce waste.
• Effective communication and collaboration skills for working with chefs, service staff, and management.
• Adaptability and problem-solving skills to handle unexpected challenges, last‑minute changes, and high-volume service.
• Formal culinary training or a diploma/degree in culinary arts is preferred; equivalent hands‑on experience will also be considered.
• Previous experience in a Sous Chef or senior line cook role in a restaurant or hotel environment.