Sous Chef Job Opening in Ernakulam

As a Sous Chef, you will play a crucial role in assisting the head chef in managing the kitchen operations, supervising culinary staff, and ensuring the preparation and presentation of high-quality dishes. You will be responsible for coordinating food production, menu planning, and maintaining kitchen hygiene and safety standards. This role requires culinary expertise, leadership skills, and a strong commitment to delivering exceptional dining experiences. Responsibilities: Kitchen Management: Assist the head chef in overseeing all aspects of kitchen operations, including food preparation, cooking, and plating. Coordinate and delegate tasks to kitchen staff, ensuring efficient workflow and adherence to recipes and standards. Supervise and train culinary team members, providing guidance, feedback, and support as needed. Menu Planning and Development: Collaborate with the head chef to develop menus, create recipes, and plan food presentations based on seasonal ingredients, culinary trends, and guest preferences. Execute menu items according to established recipes, portion sizes, and presentation guidelines. Monitor food quality and taste, making adjustments as needed to maintain consistency and guest satisfaction. Food Preparation and Cooking: Prepare and cook a variety of dishes, including appetizers, entrees, and desserts, using proper cooking techniques and equipment. Ensure that all food items are prepared and cooked to the highest standards of quality, taste, and presentation. Monitor kitchen operations to minimize food waste, control portion sizes, and optimize resource utilization. Quality Control and Assurance: Conduct regular inspections of food preparation areas to ensure compliance with food safety and sanitation regulations. Monitor food storage, handling, and temperature control practices to prevent cross-contamination and foodborne illnesses. Address any issues or concerns related to food quality, consistency, or guest satisfaction in a timely and effective manner. Inventory and Cost Management: Manage inventory levels of food ingredients, supplies, and equipment, optimizing stock levels and minimizing waste. Control food costs by monitoring portion sizes, food production levels, and inventory usage. Collaborate with the procurement team to source quality ingredients at competitive prices. Qualifications and Skills: Culinary degree or diploma from a recognized culinary school or institution. Proven experience as a Sous Chef or senior line cook in a high-volume restaurant or hotel kitchen. Extensive knowledge of culinary techniques, cuisines, and cooking methods. Strong leadership and management skills, with the ability to motivate and inspire kitchen staff. Excellent communication, organizational, and problem-solving abilities. Attention to detail, creativity, and a passion for culinary excellence. Knowledge of food safety regulations and sanitation practices. Flexibility to work evenings, weekends, and holidays as required. Benefits: Competitive salary package based on experience and qualifications. Opportunities for career growth and advancement within the organization. Employee discounts on food and beverages. Health insurance coverage and other benefits as per company policy. Join our team as a Sous Chef and contribute to delivering exceptional culinary experiences for our guests in Ernakulam, Kerala.