Sous Chef/CDCP/DCDP/Commis

INOX; Bengaluru; On-site; INR 500,000 - 800,000; Full time

Job summary

INOX is seeking a capable Sous Chef to assist the Head Chef in managing busy kitchen operations, supervising staff, and ensuring consistent quality across all dishes. You will lead preparation, monitor costs, and uphold hygiene standards during service.

In this hands-on role you collaborate with chefs across stations, contribute to menu development, train junior cooks, and drive high performance in a fast-paced environment to deliver exceptional dining experiences.

Qualifications

• 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.

Responsibilities

• Assist in food preparation and execution; supervise creation and plating of menu items during service.
• Collaborate with Head Chef/Executive Chef on menus, seasonal availability, and customer preferences.
• Oversee day-to-day kitchen operations to ensure efficiency and smooth service.
• Manage inventory, food costs, and ordering to maintain stock levels.
• Supervise and train kitchen staff, including chefs de partie and commis chefs.
• Provide guidance and support to develop the team’s performance and careers.
• Assist with staff scheduling and allocation of responsibilities.

Skills

Leadership

Team Management

Communication

Attention to detail

Time Management

Education

Culinary degree or equivalent training

Tools

Kitchen Equipment Knowledge

Job description

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.