We're looking for an experienced and passionate Sous Chef specializing in Western cuisine 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
