Senior CDP

Cheers Retail Private Limited

1. Assisting the Executive Chef

The sous chef supports the executive chef in planning menus, creating new dishes, and deciding on ingredient sourcing. They also assist in budget management, helping control costs through efficient ordering and inventory practices.

2. Kitchen Operations Management

A sous chef oversees day-to-day kitchen operations, ensuring each station runs smoothly. They coordinate food preparation, cooking, and plating, ensuring that dishes maintain the restaurants standards. In larger kitchens, they may also directly manage specific sections, such as hot or cold dishes.

3. Quality Control and Food Safety

The sous chef is responsible for quality control, checking the taste, appearance, and presentation of dishes before they leave the kitchen. They ensure that all food safety standards and sanitation protocols are strictly followed, reducing risks of contamination and foodborne illnesses.

4. Staff Supervision and Training

Sous chefs train, mentor, and supervise junior kitchen staff, including line cooks and prep cooks. They ensure that staff members are performing efficiently and are familiar with kitchen techniques and recipes. The sous chef may also handle staff scheduling and address performance issues as they arise.

5. Inventory and Stock Management

Managing kitchen inventory is another essential responsibility of a sous chef. They track ingredient use, place orders, and manage stock levels to avoid shortages or waste. They may also collaborate with suppliers to secure high-quality ingredients at the best prices.

6. Handling Orders and Workflow Coordination

During service, the sous chef manages the order flow, coordinating with different kitchen stations to ensure timely and consistent service. They may step in to help during busy periods or in case of staff shortages.

7. Problem Solving and Decision Making

A sous chef often deals with unexpected issues, such as equipment malfunctions, delays, or staff absence

• Experience

  4 - 6 Years

• No. of Openings

  4

• Education

  Bachelor of Hotel Management, Diploma, Professional Degree

• Role

  Senior CDP

• Industry Type

  Hotel / Restaurant / Hospitality

• Gender

  [ Male / Female ]

• Job Country

  India

• Type of Job

  Full Time

• Work Location Type

  Work from Office