Sous Chef

PLAZA PREMIUM LOUNGE; Port Blair; On-site; INR 279,000 - 502,000; Full time

Job summary

PLAZA PREMIUM LOUNGE in India seeks an experienced kitchen supervisor to lead and coordinate a high-quality kitchen team. You will prepare dishes according to menu specs, maintain food safety standards, supervise Commis Chefs, and ensure consistent taste, presentation, and portions.

Responsibilities include inventory, cost control, menu development, training staff, and coordinating with the service team to deliver timely meals during peak hours.

Qualifications

• 4 to 5 years of experience in hotel, restaurant, airport lounge, or hospitality kitchen operations with experience in team supervision and food cost control.

Responsibilities

• Prepare and cook high-quality dishes according to menu specifications and company standards.
• Supervise and coordinate the kitchen team, including Commis Chefs and kitchen helpers.
• Ensure food quality, taste, presentation, and portion sizes are maintained consistently.
• Monitor food inventory, stock levels, and ingredient requirements.
• Assist in menu planning, recipe development, and introducing new dishes.
• Maintain food cost, control wastage, and ensure proper utilization of ingredients.
• Ensure compliance with food safety, hygiene, sanitation, and HACCP standards.
• Check the freshness and quality of raw materials received from suppliers.
• Ensure proper food storage, temperature control, and FIFO (First In, First Out) practices.
• Train kitchen staff on cooking techniques, standard recipes, and hygiene practices.
• Monitor kitchen equipment cleanliness, maintenance, and safe usage.
• Coordinate with the service team to ensure timely food preparation and delivery.
• Maintain daily kitchen records, including food production, stock usage, and wastage reports.
• Ensure the kitchen operates efficiently during peak hours and meets customer expectations.

Skills

Team supervision

Food cost control

Job description

Role & responsibilities

• Prepare and cook high-quality dishes according to menu specifications and company standards.


• Supervise and coordinate the kitchen team, including Commis Chefs and kitchen helpers.


• Ensure food quality, taste, presentation, and portion sizes are maintained consistently.


• Monitor food inventory, stock levels, and ingredient requirements.


• Assist in menu planning, recipe development, and introducing new dishes.


• Maintain food cost, control wastage, and ensure proper utilization of ingredients.


• Ensure compliance with food safety, hygiene, sanitation, and HACCP standards.


• Check the freshness and quality of raw materials received from suppliers.


• Ensure proper food storage, temperature control, and FIFO (First In, First Out) practices.


• Train kitchen staff on cooking techniques, standard recipes, and hygiene practices.


• Monitor kitchen equipment cleanliness, maintenance, and safe usage.


• Coordinate with the service team to ensure timely food preparation and delivery.


• Maintain daily kitchen records, including food production, stock usage, and wastage reports.


• Ensure the kitchen operates efficiently during peak hours and meets customer expectations.

Preferred candidate profile

4 to 5 years experience in hotel, restaurant, airport lounge, or hospitality kitchen operations, with experience in team supervision and food cost control.