Sous Chef- Continental

Delifrance India; New Delhi; On-site; INR 600,000 - 900,000; Full time

Job summary

Delifrance India is seeking a highly experienced Sous Chef for Continental/French cuisine. The candidate will assist the Executive Chef, maintain high food quality and presentation, and lead a kitchen team. Overseas experience with reputed F&B venues is preferred.

The role requires strong leadership, setup experience for new kitchens, and a solid grasp of costs, safety, and HACCP-like practices for daily operations.

Qualifications

• Experience with 9+ years in Continental/French/Italian/Western cuisine.
• Overseas exposure and experience with reputed F&B establishments.

Responsibilities

• Assist Executive Chef in delivering exceptional food quality and presentation.
• Act as second in command.
• New kitchen opening & setup experience.
• Oversee kitchen staff in all aspects of food production.
• Evaluate food products to ensure quality standards.
• 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.
• FIFO stock rotation & station cleaning.
• COSHH and chemical safety awareness.

Skills

Kitchen team management

Food cost & P&L

FIFO stock rotation

COSHH knowledge

Staff training & development

Quality control

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.