SOUS CHEF
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Job Description
Job Title: Sous Chef
Restaurants: Sorano & Latoya
Department: Kitchen
Reporting To: Executive Chef / Operations Head
Location: Kolkata & Delhi
Salary: Kolkata – ₹45,000–₹55,000 per month | Delhi – ₹50,000–₹65,000 per month
Job Purpose
To support the Executive Chef in managing daily kitchen operations at Sorano and Latoya, ensuring consistent food quality, hygiene, presentation, cost control and smooth kitchen functioning across both outlets.
Key Responsibilities
- Supervise and coordinate day-to-day kitchen operations at Sorano and Latoya.
- Ensure all dishes are prepared as per standard recipes, portion sizes and presentation standards.
- Maintain consistency in food quality across both outlets.
- Manage and supervise CDP, Commis, Stewards and other kitchen staff.
- Allocate daily duties, shifts and sections and ensure adequate manpower deployment.
- Monitor Mise en Place, preparation and service readiness before every shift.
- Conduct regular checks on food quality, taste, temperature and presentation.
- Ensure strict compliance with food safety, hygiene and sanitation standards.
- Monitor food wastage, portion control and kitchen consumption to maintain food cost targets.
- Coordinate with the Purchase/Stores team for indent, receiving, storage and stock requirements.
- Ensure proper FIFO/FEFO and storage practices.
- Monitor kitchen equipment and report maintenance requirements promptly.
- Assist in menu development, recipe standardisation and new dish trials.
- Train and develop kitchen staff to improve productivity and consistency.
- Handle guest complaints related to food and take immediate corrective action.
- Coordinate closely with Restaurant Managers and Operations during service.
- Ensure smooth execution during peak hours, events, special menus and promotions.
- Maintain proper kitchen discipline and ensure adherence to company policies.
- Prepare and maintain necessary kitchen checklists, production plans and wastage records.
- Be flexible to support operations at either outlet based on business requirements.
Key Performance Areas (KPIs)
- Food quality & consistency
- Food cost and wastage control
- Kitchen hygiene & food safety
- Staff productivity and discipline
- Recipe and portion compliance
- Timely preparation and service
- Inventory control
- Guest satisfaction
- Successful execution of events and special menus
Experience & Qualification
- 4–7 years of relevant kitchen experience, preferably in premium/fine-dining restaurants.
- Previous experience as Sous Chef / Junior Sous Chef / CDP in a reputed restaurant.
- Strong knowledge of Continental/Mexican/American
- Good understanding of food costing, inventory and kitchen controls.
- Strong leadership and team-management skills.
- Ability to work under pressure and manage high-volume service.
- Culinary qualification from a recognised institute will be an advantage.
Personal Attributes
- Strong leadership and command over the kitchen team
- Disciplined and organised
- Quality-conscious
- Hands-on approach
- Good communication and coordination skills
- Ability to solve problems quickly during service
- High standards of hygiene and professionalism
Designation
SOUS CHEF
Key Skills
Industry
Hospitality
Functional Area
Restaurant
Employment Type
Full Time
Education
Graduation/Diploma
Job Type
Work From Office
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