Sous Chef - Continental

Bahri Hospitality & Cuisines; Gurugram District; On-site; INR 669,600 - 892,800; Full time

Job summary

Bahri Hospitality & Cuisines is looking to hire a Sous Chef specializing in Continental and French Cuisine. The candidate must possess a minimum of 9 years experience in culinary roles and be adept at food quality and presentation.

You will support the Executive Chef in the kitchen, manage staff training, and ensure adherence to food safety regulations. A strong passion for culinary excellence is essential, along with experience in setting up new kitchens.

Qualifications

• Minimum of 9 years' experience in a reputable F&B establishment.
• Experience in new kitchen opening and setup.
• Knowledge of health regulations and food safety.

Responsibilities

• Assist the Executive Chef in food quality and presentation.
• Oversee and assist kitchen staff in food production.
• Provide training and professional development opportunities.

Skills

Experience in Continental/French/Italian/Western Cuisine

Team building and management

Knowledge of food cost and P&L

Knowledge in stock rotation (FIFO)

Knowledge of food preparation and presentation

Job description

Delifrance India is hiring for Sous Chef (Continental/French Cuisine).

The ideal candidate has a strong passion for culinary excellence and a keen eye for detail.

You will assist the Executive Chef in providing exceptional food quality and presentation.

Requirements & Responsibilities

• Experience with more than 9 years in Continental/French/Italian/Western Cuisine.
• Worked with Reputed F&B restaurants/hotels & in overseas.
• Act as second in command.
• New kitchen opening & set up experience is compulsory.
• Knowledge of the frozen concept will be an additional advantage.
• Follow the food preparation & presentation process as instruction by per Executive Chef.
• Oversee and assist the kitchen staff in all aspects of food production.
• Evaluate food products to ensure consistent quality standards.
• Establish and maintain a regular maintenance schedule for all kitchen areas and equipment.
• Provide training and professional development opportunities for all kitchen staff.
• Team building and management.
• Knowledge of food cost and P&L.
• Knowledge in stock rotation (FIFO) & station cleaning process.
• Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety.

Interested candidates can reach us at [e-mail] by sharing their updated resume, current/expected CTC and a work portfolio.