Sous Chef

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We're looking for an experienced and passionate Sous Chef specializing in all day dining to join our culinary team in Chennai, India. In this pivotal role, you will work closely with our Executive Chef to oversee kitchen operations, maintain exceptional food quality standards, and lead our kitchen team with professionalism and enthusiasm. The ideal candidate will be detail-oriented, collaborative, and committed to delivering outstanding dining experiences while fostering a supportive and innovative kitchen environment.

**Financial Management**

• Oversee stock take and stock rotation for assigned kitchen sections to minimize food wastage
• Monitor daily operations to ensure cost effectiveness and maintain profitability across all kitchen areas
• Review food cost worksheets and daily issues with department heads; plan and implement corrective actions as needed
• Develop cost-effective proposals for banquet menus and special events

**Operational Excellence**

• Conduct pre-service equipment checks to ensure all kitchen machinery is functioning optimally
• Distribute work schedules across kitchen sections and delegate tasks to meet deadlines set by Senior Management
• Liaise with Restaurant Managers to facilitate seamless service delivery and maintain company standards
• Monitor food presentation to ensure compliance with company standards and prescribed recipes
• Maintain and update recipe manuals to ensure comprehensive kitchen documentation
• Oversee front-of-house food setups to align with established guidelines
• Organize rosters for casual, agency, and section staff according to Chef's guidelines
• Conduct regular operational and sanitation inspections of all kitchen areas
• Enforce garbage separation standards throughout the kitchen
• Plan and execute special menus as directed by the Executive Chef
• Provide accurate and timely feedback to the Chef regarding kitchen operations

**Quality Assurance & Food Safety**

• Monitor quantity and quality of food products to ensure compliance with organizational standards
• Ensure HACCP procedures are followed consistently; maintain clear records at all times
• Verify temperature logs for all refrigeration units on a daily basis; monitor and follow up on defective equipment
• Ensure proper collation and storage of all kitchen equipment and accessories

**Team Management & Development**

• Promote a collaborative environment that facilitates achievement of departmental and organizational objectives
• Coordinate with the training manager to ensure new team members receive proper departmental orientation
• Explain tasks clearly and empower existing team members with new skills; encourage multi-skilling on merit
• Maintain relevant documentation for training needs and completion of sessions
• Conduct periodic performance evaluations and individual appraisals for all team members
• Motivate and encourage team members to enable efficient task delivery and professional growth
• Ensure decision-making processes are transparent and fair

**Continuous Improvement**

• Evaluate systems and procedures to facilitate ongoing improvement in product and service delivery
• Analyze operational issues and address them within company guidelines
• Follow up on daily requisitions from all kitchen outlets

**Required Qualifications**

• Minimum 5+ years of professional experience as a Sous Chef or equivalent senior kitchen position in Western cuisine
• Thorough knowledge of Western cuisine menus, recipes, preparation techniques, and plating standards
• Comprehensive understanding of HACCP procedures and food safety regulations; ability to guide and train team members
• Proven experience in team management and kitchen staff leadership
• Strong knowledge of inventory management, stock rotation, and cost control measures
• Proficiency in kitchen equipment operation and maintenance
• Demonstrated ability to work efficiently under pressure during service hours
• Excellent communication and interpersonal skills with the ability to collaborate across departments
• Strong organizational and time management abilities
• Experience with food cost analysis and budget management
• Knowledge of portion control and food presentation aesthetics

**Preferred Qualifications**

• Culinary degree or professional culinary certification from a recognized institution
• Food Safety certification (HACCP Level 2 or equivalent)
• Experience in fine dining or upscale restaurant environments
• Familiarity with kitchen management software and POS systems
• Experience planning and executing special events and banquet menus
• Ability to innovate while maintaining recipe standards and organizational guidelines
• Experience training and mentoring junior kitchen staff
• Knowledge of local and international Western cuisine trends
• Flexibility to adapt to changing menu requirements and operational demands

**Essential Competencies**

• Detail-oriented with a focus on quality and consistency
• Analytical mindset with strong problem-solving abilities
• Resilient and adaptable in fast-paced kitchen environments
• Empathetic leadership style with a supportive approach to team development
• Decisive decision-making capabilities
• Customer-focused mindset with commitment to excellence
• Inclusive and collaborative approach to team dynamics