Sous Chef/CDCP/DCDP

INOX; Hubli, Bengaluru; Presencial; INR 600.000 - 800.000; Jornada completa

Descripción de la vacante

INOX in Hubli, Karnataka seeks a skilled Sous Chef to join the kitchen leadership team. You will assist the Head Chef in planning, preparing, and executing menu items, supervise complex dishes, and ensure quality and consistency during busy service periods.

You will manage day‑to‑day kitchen operations, oversee inventory and food costs, train staff, and uphold strict food safety standards in a fast-paced environment.

Formación

• Proven experience as a Sous Chef or in a similar kitchen leadership role.
• Culinary degree or equivalent culinary training is preferred.
• Comprehensive knowledge of culinary techniques, cooking methods, and kitchen equipment.
• Strong understanding of food safety and sanitation regulations.
• Excellent leadership, teamwork, and communication skills.
• Ability to work efficiently in a fast-paced, high-pressure kitchen environment.
• Strong organizational and time management skills.
• Attention to detail and a passion for culinary excellence.

Responsabilidades

• Assist in the planning, preparation, and execution of menu items, ensuring quality and consistency.
• Supervise the preparation of complex dishes and oversee the kitchen during busy service periods.
• Maintain high standards of food presentation and taste.
• Collaborate with the Head Chef to create and update menus, considering seasonal availability and customer preferences.
• Oversee day-to-day kitchen operations, ensuring smooth and efficient functioning.
• Manage inventory, food costs, and ordering of ingredients to maintain stock levels.
• Supervise and train kitchen staff, including chefs de partie, commis chefs, and kitchen assistants.
• Provide guidance and support to ensure team performance and development.
• Assist in staff scheduling and allocation of responsibilities.
• Ensure adherence to food safety and sanitation standards.
• Monitor and maintain a clean, organized, and safe kitchen environment.
• Assist in regular kitchen equipment maintenance and repairs.
• Work closely with the Head Chef to coordinate kitchen activities and menu development.
• Communicate effectively with all kitchen staff to ensure harmonious working environment.
• Step in and assist in different kitchen sections during peak service times.
• Collaborate in developing new dishes and updating the menu.
• Provide input on ingredient selection, recipe development, and plate presentation.

Conocimientos

Leadership

Communication

Teamwork

Food safety

Time management

Attention to detail

Culinary techniques

Kitchen equipment

Educación

Culinary degree or equivalent training

Descripción del empleo

Job Summary:

A Sous Chef is a key member of the kitchen team and plays a critical role in assisting the Head Chef or Executive Chef in managing and supervising kitchen operations. The Sous Chef is responsible for food preparation, staff management, and ensuring the kitchen's smooth and efficient functioning.

Key Responsibilities:

1. Food Preparation and Execution:

• Assist in the planning, preparation, and execution of menu items, ensuring quality and consistency.
• Supervise the preparation of complex dishes and oversee the kitchen during busy service periods.
• Maintain high standards of food presentation and taste.

2. Kitchen Management:

• Collaborate with the Head Chef or Executive Chef to create and update menus, taking into account seasonal availability and customer preferences.
• Oversee day-to-day kitchen operations, ensuring that the kitchen operates efficiently and smoothly.
• Manage inventory, food costs, and ordering of ingredients to maintain proper stock levels.

3. Team Supervision and Training:

• Supervise and train kitchen staff, including chefs de partie, commis chefs, and kitchen assistants.
• Provide guidance and support to ensure the team's effective performance and development.
• Assist in staff scheduling and allocation of responsibilities.

4. Quality Control and Safety:

• Ensure adherence to food safety and sanitation standards, as well as quality control procedures.
• Monitor and maintain a clean, organized, and safe kitchen environment.
• Assist in conducting regular kitchen equipment maintenance and repairs.

5. Collaboration and Communication:

• Work closely with the Head Chef or Executive Chef to coordinate kitchen activities and menu development.
• Communicate effectively with all kitchen staff to ensure a harmonious working environment.
• Step in and assist in different kitchen sections as needed during peak service times.

6. Menu Development and Creativity:

• Collaborate with the Head Chef or Executive Chef in developing new dishes and updating the menu.
• Provide input on ingredient selection, recipe development, and plate presentation.

Qualifications and Skills:

• Proven experience as a Sous Chef or in a similar kitchen leadership role.
• Culinary degree or equivalent culinary training is preferred.
• Comprehensive knowledge of culinary techniques, cooking methods, and kitchen equipment.
• Strong understanding of food safety and sanitation regulations.
• Excellent leadership, teamwork, and communication skills.
• Ability to work efficiently in a fast-paced, high-pressure kitchen environment.
• Strong organizational and time management skills.
• Attention to detail and a passion for culinary excellence.