Sous Chef

IMPRESARIO handmade restaurants; Mumbai City; On-site; INR 800,000 - 1,200,000; Full time

Job summary

SOCIAL in Mumbai is seeking a Sous Chef to support the Head Chef in daily kitchen operations, ensuring consistent food quality and smooth service.

You will lead and train kitchen staff, enforce hygiene and safety standards, manage inventory and help control costs while executing menus for launches and events. This role requires weekend shifts and close coordination with the restaurant team to maintain brand standards.

Qualifications

• Diploma/Degree in Culinary Arts or Hotel Management.
• 3–5 years of experience in a similar role, preferably in a full-service restaurant/bar.
• Strong knowledge of kitchen hygiene, food safety, and inventory practices.
• Ability to lead and train a team.
• Willingness to work in shifts, including weekends and holidays.

Responsibilities

• Supervise daily kitchen operations in the absence of the Head Chef.
• Ensure recipes, portioning, and plating are consistent with brand standards.
• Manage and train CDPs, DCDPs, and Commis staff.
• Monitor food quality, hygiene, and safety (FSSAI) standards.
• Assist in inventory management, stock ordering, and vendor coordination.
• Control food cost and minimize wastage.
• Handle kitchen scheduling and staff allocation.
• Support menu execution during new launches or special events.

Skills

Team leadership

Staff training

Food safety

Inventory management

Vendor coordination

Shift work

Education

Diploma/Degree in Culinary Arts or Hotel Management

Job description

Brand: SOCIAL

Location: Mumbai

Department: Kitchen / Culinary

Reports To: Head Chef / Executive Chef

Role Summary: We are hiring a Sous Chef, responsible for supporting the Head Chef in daily kitchen operations, ensuring food quality, consistency, and smooth service execution.

Key Responsibilities:

• Supervise daily kitchen operations in the absence of the Head Chef
• Ensure recipes, portioning, and plating are consistent with brand standards
• Manage and train CDPs, DCDPs, and Commis staff
• Monitor food quality, hygiene, and safety (FSSAI) standards
• Assist in inventory management, stock ordering, and vendor coordination
• Control food cost and minimize wastage
• Handle kitchen scheduling and staff allocation
• Support menu execution during new launches or special events

Requirements:

• Diploma/Degree in Culinary Arts or Hotel Management
• Minimum 3 - 5 years of experience in a similar role, preferably in a full-service restaurant/bar
• Strong knowledge of kitchen hygiene, food safety, and inventory practices
• Ability to lead and train a team
• Willingness to work in shifts, including weekends and holidays