Sous Chef

Kitchen Management: Assist the Head Chef in managing all aspects of the central kitchen, including food preparation, cooking, and plating.

Menu Planning: Collaborate with the Head Chef in developing and updating menu items, considering factors like seasonality, cost, and customer preferences.

Staff Supervision: Oversee and coordinate the work of kitchen staff, including line cooks, prep cooks, and specialised chefs like pantry chefs or sauciers. Delegate tasks and ensure efficient workflow.

Training and Development: Provide guidance and mentorship to kitchen staff, ensuring they are properly trained and capable of maintaining high culinary standards.

Quality Control: Maintain a high standard of food quality by conducting regular taste tests and inspections. Address any issues with food quality promptly.

Inventory Management: Monitor inventory levels of ingredients, including ordering, receiving, and storage. Minimise food waste through careful inventory control.

Kitchen Hygiene and Safety: Enforce strict adherence to food safety and sanitation standards, including HACCP guidelines. Ensure that kitchen equipment and utensils are clean and well-maintained.

Recipe Adherence: Ensure that all dishes are prepared according to established recipes and presentation guidelines. Train staff on recipe execution.

Food Cost Control: Assist in controlling food costs by monitoring portion sizes, minimising waste, and optimising ingredient usage.

Scheduling: Help create kitchen staff schedules, taking into account labor costs and the kitchen’s operational needs.

Problem Solving: Address and resolve any kitchen-related issues that may arise during service promptly and professionally.

Collaboration: Collaborate closely with the Head Chef, Sous Chefs, and other kitchen staff to ensure smooth kitchen operations and timely service.

Equipment Maintenance and Upkeep: The sous chef oversees the maintenance and cleanliness of all kitchen equipment, ensuring that it operates efficiently and safely.

Innovation and Creativity: To keep the central kitchen’s menu fresh and appealing, the sous chef may continuously innovate, introduce seasonal items, and explore new culinary trends.

Requirements & Qualifications

Key Skills:
• Proven experience as a Sous Chef or Senior Chef in a central kitchen or high-volume food production environment.
• Strong culinary skills and knowledge of various cooking techniques.
• Leadership and management abilities.
• Excellent organisational and time management skills.
• Knowledge of food safety and sanitation standards.
• Creativity in developing and improving recipes.
• Ability to work under pressure in a fast-paced environment.
• Strong communication skills and the ability to work well with a team.

IT Skills:

The IT skills of an sous chef in a central kitchen are becoming increasingly important in today’s digital age. Here are some key IT skills that can be beneficial for an executive chef in a central kitchen:

Knowledge of kitchen management software: Many central kitchens use software to manage orders, inventory, and staff schedules. An sous chef should be familiar with these tools and be able to use them effectively.

Proficiency in Excel: Excel is a valuable tool for budgeting, cost control, and data analysis. An sous chef should be able to use Excel to create and manage spreadsheets.

Familiarity with social media: Social media is an important marketing tool for many food and beverage businesses. An sous chef should be able to create engaging content for social media platforms and manage social media accounts.

Understanding of data analytics: Data analytics can provide insights into customer preferences, purchasing behaviour, and sales trends. An sous chef should be able to use data analytics tools to make data-driven decisions and improve business operations.

Knowledge of online ordering platforms: Many central kitchens now offer online ordering options for customers. An sous chef should be familiar with these platforms and be able to manage orders and payments through them.

Overall, while culinary skills remain the most important aspect of an sous chef’s job, IT skills are becoming increasingly important in managing a central kitchen efficiently and effectively.

Educational Requirements:
• Degree in Culinary science, Culinary arts or related certificate
• ServSafe certification.
• Credentials in health and safety training
• American Culinary Federation certification preferred.(would be added benefits.)
• Diploma, computers, word processing and spreadsheet certification (would be added benefits).
• Diploma, Post graduate, Bachelor (BHM) in Hotel Management (would be added benefits)

Job Type: Full-time

Salary: Up to ₹25,000.00 per month

Benefits:
• Food provided

Schedule:
• Rotational shift

Supplemental pay types:
• Performance bonus

Education:
• Bachelor's (Preferred)

Experience:
• total work: 5 years (Preferred)
• chef de partie: 3 years (Preferred)

Language:
• Spoken English and other regional languages are optional (Preferred)

Shift availability:
• Day Shift (Preferred)
• Night Shift (Preferred)
• Overnight Shift (Preferred)

Ability to Commute:
• Navi Mumbai, Maharashtra (Preferred)

Ability to Relocate:
• Navi Mumbai, Maharashtra: Relocate before starting work (Preferred)

Willingness to travel:
• 25% (Preferred)

Speak with the employer
++1-XXXXXXXXXX