Sous Chef - Continental cuisine @ Nagpur

Restaurant; Nagpur City; On-site; INR 350,000 - 750,000; Full time

Job summary

Restaurant is seeking a Sous Chef to oversee daily food preparation and assist in leading kitchen staff. The role requires ensuring quality and timely service, maintaining sanitation, and collaborating with the Executive Chef on kitchen operations.

The candidate will manage inventory, supervise line cooks, and ensure compliance with all standards and safety protocols. This position is based in a restaurant setting in Nagpur, Maharashtra, India.

Qualifications

• Must be able to prepare meals to guest specifications and maintain high quality standards.
• Strong knife skills and ability to use grills, ovens, steamers and warmers.
• Ability to manage kitchen inventory and ensure freshness and sanitation.

Responsibilities

• Prepare meals and food in a timely manner per guest specifications.
• Measure ingredients and portions accurately.
• Ensure staff follow standards, procedures, and sanitation rules.
• Operate kitchen equipment safely and efficiently (knives, grills, ovens, steamers, warmers).
• Manage inventory and ensure freshness of supplies.
• Maintain proper food temperatures and storage after cooking.
• Keep workstation and equipment clean, organized and sanitized.
• Assist Executive Chef with opening, closing, and side duties.

Job description

Sous Chefs oversee food preparation and cooking in establishments like restaurants and hotels, and they help with the hiring and training of new kitchen staff. To succeed in this job, a candidate must be able to effectively undertake the following day-to-day duties and responsibilities:

• Preparing meals and food to meet the specifications of guests in a timely manner
• Properly measuring kitchen ingredients and food portions
• Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
• Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality
• Ensuring proper food temperatures when cooking and proper storage afterward
• Keeping the workstation and kitchen equipment clean, organized and sanitized
• Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef