Sous Chef

Copperleaf; Panaji; On-site; INR 350,000 - 700,000; Full time

Job summary

Copperleaf in Panaji, Goa, is seeking a dynamic Sous Chef to lead multi-cuisine kitchen operations, mentor staff, and ensure top-quality dishes and sanitation. You will oversee day-to-day activities, plan menus based on seasonal changes, manage inventory and supplies, and collaborate with Chef de Cuisine on organization and training.

Applicants should have at least 3 years as a Sous Chef, strong leadership and communication, familiarity with restaurant POS and MS Office, and the ability to

Qualifications

• At least 3 years experience as a Sous Chef.
• Hands-on and able to delegate tasks to others.

Responsibilities

• Lead and manage kitchen activities and staff in coordination with the Chef.
• Coordinate and work with the Chef de Cuisine to maintain kitchen organization and staff training.
• Develop new menu options based on seasonal changes.
• Oversee kitchen stock and inventory management.
• Ensure food quality and adherence to sanitation standards.
• Recruit and train new staff; schedule shifts and replacements.

Skills

Leadership & team management

Communication

Problem solving

Food safety & sanitation

Education

Culinary degree/diploma

Tools

MS Office

Restaurant POS systems

Job description

We are looking for a dynamic, passionate, and goal-oriented Sous Chef to join our fast growing, multi-cuisine Restaurant. W ith Multi-cuisine hands-on knowledge, experience with managing kitchen staff, able to monitor and control costs, oversee day-to-day kitchen operations, mentor, and train staff, supervise all areas of kitchen, maintain industry standards, implement best practices, ensure food quality and proper sanitation, resolve customer and staff issues, recruit staff, and perform well in a high rewarding and fast-paced environment.

Duties and responsibilities

1. 1. Lead and manage kitchen activities and staff in coordination with the Chef.
2. 2. Coordinate and work with the Chef de Cuisine to maintain kitchen organization, staff ability, and staff training.
3. 3. Directs food preparation and collaborates with Chef.
4. 4. Develop new menu options based on seasonal changes.
5. 5. Helps in the planning and designing of food and drink menu.
6. 6. Oversee and supervise kitchen staff.
7. 7. Assists the Chef with menu planning, inventory, and management of supplies.
8. 8. Leads kitchen team in the Chef's absence.
9. 9. Oversees and organizes kitchen stock and ingredients
10. 10. Ensures that food is of top quality, and that kitchen is in good condition.
11. 11. Offer suggestions and creative ideas to improve upon the kitchen team’s performance.
12. 12. Produces high quality plates, focusing on both, the presentation and taste.
13. 13. Keep the cooking stations clean and comply with food safety standards.
14. 14. Recruit and train new employees to restaurant and kitchen standards
15. 15. Schedule the staff shifts logically and plan on replacements in absence of the staff.
16. 16. Monitor and maintain the kitchen equipment.
17. 17. Control and Solve problems that arise in the kitchen.
18. 18. Provide guidance to kitchen team members, including but not limited, to line cooking, food preparation, and dish plating.
19. 19. Keeps cooking stations stocked, especially before and during prime operation hours.
20. 20. Coordinates with restaurant management team on supply ordering, budget, kitchen efficiency and staffing.
21. 21. Adhere to and implement sanitation regulations and safety regulations.

Requirements

1. 1) Experience working as a Sous chef for minimum of 3 years. Degree/Diploma/Certificate in culinary arts/food production is preferred.
2. 3) Experience in doing hands-on as well as delegating tasks to others.
3. 4) Excellent problem solving, communication and leadership skills.
4. 5) Knowledge of industry standards and experience in implementing best practices.
5. 6) Willing to learn new skills and embrace continuous learning from seniors and juniors.
6. 7) Able to cope in a high pressure, fast-moving environment.
7. 8) Teamwork-oriented with outstanding leadership abilities.
8. 9) Excellent communication and interpersonal skills.
9. 10) Knowledge of various computer programs such as Microsoft Office and Restaurant POS systems is preferable.
10. 11) Strong knowledge of cooking methods, kitchen equipment, and best practices.

Job Timings

Should be available to work between 10:30 AM till session ends and 6:30 PM till Kitchen closes (Monday through Sunday with one weekly off).