Job Title: Sous Chef
Location: Mumbai Mira Road, Kashimira
Industry: Catering Company
Job Summary
The Sous Chef is responsible for managing daily kitchen operations for catering events, ensuring high standards of food quality, presentation, hygiene, and efficiency. The role involves supervising kitchen staff, preparing a wide variety of dishes, maintaining inventory, and ensuring timely execution for multiple events.
Key Responsibilities
- Assist the Head Chef in menu planning, recipe development, and food preparation.
- Supervise kitchen staff and delegate daily tasks effectively.
- Ensure all food is prepared according to company recipes, quality standards, and client requirements.
- Oversee food production for weddings, corporate events, private parties, and outdoor catering functions.
- Maintain consistency in taste, portion control, and presentation.
- Monitor food preparation timelines to ensure on-time delivery for events.
- Ensure compliance with food safety, hygiene, and sanitation standards.
- Monitor inventory levels and assist in ordering food, ingredients, and kitchen supplies.
- Minimize food waste through proper planning and stock rotation.
- Train and mentor junior chefs, cooks, and kitchen assistants.
- Coordinate with operations and event teams to ensure smooth event execution.
- Handle kitchen equipment responsibly and report maintenance requirements.
- Assist in cost control by managing food costs and reducing wastage.
- Take charge of kitchen operations in the absence of the Head Chef.
Required Qualifications
- Diploma or Degree in Hotel Management or a related field (preferred).
- 8- 10 years of experience in a professional kitchen, with at least 2- 3 years as a Sous Chef or Senior Chef in catering, hotels, or banquets.
- Experience handling large-scale catering operations is preferred.
Required Skills
- Strong culinary knowledge across multiple cuisines.
- Leadership and team management skills.
- Excellent organizational and time management abilities.
- Ability to work under pressure and meet tight event deadlines.
- Knowledge of food safety regulations and HACCP principles.
