About this role
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 wastageMonitor daily operations to ensure cost effectiveness and maintain profitability across all kitchen areasReview food cost worksheets and daily issues with department heads; plan and implement corrective actions as neededDevelop cost-effective proposals for banquet menus and special events**Operational Excellence**
Conduct pre-service equipment checks to ensure all kitchen machinery is functioning optimallyDistribute work schedules across kitchen sections and delegate tasks to meet deadlines set by Senior ManagementLiaise with Restaurant Managers to facilitate seamless service delivery and maintain company standardsMonitor food presentation to ensure compliance with company standards and prescribed recipesMaintain and update recipe manuals to ensure comprehensive kitchen documentationOversee front-of-house food setups to align with established guidelinesOrganize rosters for casual, agency, and section staff according to Chef's guidelinesConduct regular operational and sanitation inspections of all kitchen areasEnforce garbage separation standards throughout the kitchenPlan and execute special menus as directed by the Executive ChefProvide 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 standardsEnsure HACCP procedures are followed consistently; maintain clear records at all timesVerify temperature logs for all refrigeration units on a daily basis; monitor and follow up on defective equipmentEnsure proper collation and storage of all kitchen equipment and accessories**Team Management & Development**
Promote a collaborative environment that facilitates achievement of departmental and organizational objectivesCoordinate with the training manager to ensure new team members receive proper departmental orientationExplain tasks clearly and empower existing team members with new skills; encourage multi-skilling on meritMaintain relevant documentation for training needs and completion of sessionsConduct periodic performance evaluations and individual appraisals for all team membersMotivate and encourage team members to enable efficient task delivery and professional growthEnsure decision-making processes are transparent and fair**Continuous Improvement**
Evaluate systems and procedures to facilitate ongoing improvement in product and service deliveryAnalyze operational issues and address them within company guidelinesFollow 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 cuisineThorough knowledge of Western cuisine menus, recipes, preparation techniques, and plating standardsComprehensive understanding of HACCP procedures and food safety regulations; ability to guide and train team membersProven experience in team management and kitchen staff leadershipStrong knowledge of inventory management, stock rotation, and cost control measuresProficiency in kitchen equipment operation and maintenanceDemonstrated ability to work efficiently under pressure during service hoursExcellent communication and interpersonal skills with the ability to collaborate across departmentsStrong organizational and time management abilitiesExperience with food cost analysis and budget managementKnowledge of portion control and food presentation aesthetics**Preferred Qualifications**
Culinary degree or professional culinary certification from a recognized institutionFood Safety certification (HACCP Level 2 or equivalent)Experience in fine dining or upscale restaurant environmentsFamiliarity with kitchen management software and POS systemsExperience planning and executing special events and banquet menusAbility to innovate while maintaining recipe standards and organizational guidelinesExperience training and mentoring junior kitchen staffKnowledge of local and international Western cuisine trendsFlexibility to adapt to changing menu requirements and operational demands**Essential Competencies**
Detail-oriented with a focus on quality and consistencyAnalytical mindset with strong problem-solving abilitiesResilient and adaptable in fast-paced kitchen environmentsEmpathetic leadership style with a supportive approach to team developmentDecisive decision-making capabilitiesCustomer-focused mindset with commitment to excellenceInclusive and collaborative approach to team dynamics