Sous Chef

JOB DESCRIPTION – SOUS CHEF (CONTINENTAL)

Position

Sous Chef – Continental

Location

South Delhi

Department

Kitchen

Reports To

Executive Chef / Head Chef

Employment Type

Full-Time

Job Summary

We are looking for an experienced and skilled Sous Chef – Continental to assist the Executive Chef in managing day-to-day kitchen operations. The candidate will be responsible for maintaining high standards of food quality, consistency, presentation, hygiene, and kitchen efficiency.

The ideal candidate should have strong hands-on experience in Continental cuisine and the ability to lead and supervise a kitchen team in a fast-paced restaurant environment.

Key Responsibilities

Assist the Executive Chef in managing daily kitchen operations.

Lead and supervise the Continental section during service.

Prepare and oversee Continental dishes while maintaining consistency in taste, quality, and presentation.

Ensure proper preparation of soups, salads, pasta, risotto, grills, appetisers, sauces, sandwiches, and Continental main courses.

Ensure all dishes are prepared as per standard recipes, portion sizes, and plating specifications.

Manage daily mise en place and ensure readiness before service.

Monitor food quality, freshness, cooking techniques, and presentation.

Maintain consistency in sauces, stocks, dressings, marinades, and other preparations.

Supervise CDPs, Commis Chefs, and other kitchen staff.

Train and guide junior chefs on Continental cooking techniques and kitchen SOPs.

Ensure strict standards of kitchen hygiene, sanitation, and food safety.

Monitor food wastage and ensure proper portion and yield control.

Coordinate with the Store and Purchase teams for ingredient requirements.

Ensure proper storage, labelling, FIFO, and temperature control of food products.

Assist in controlling food costs and maintaining kitchen cost targets.

Coordinate with the Front-of-House team for smooth and timely food service.

Handle kitchen operations in the absence of the Executive Chef.

Assist in menu development, recipe standardisation, new dish trials, and seasonal menus.

Maintain discipline, grooming, punctuality, and professional standards within the kitchen.

Ensure compliance with company policies and kitchen SOPs.

Required Experience & Qualifications

3–6 years of relevant experience in a professional kitchen.

Strong hands-on experience in Continental cuisine.

Previous experience as a Sous Chef / Senior CDP / CDP – Continental preferred.

Strong knowledge of Continental cooking techniques and food presentation.

Good understanding of food costing, portion control, yield management, and wastage control.

Strong leadership and team-management skills.

Ability to work effectively in a fast-paced kitchen environment.

Good communication and coordination skills.

Knowledge of food safety, hygiene, and sanitation standards.

Preferred

Fine-dining experience is preferred.

Experience in premium cafés, upscale restaurants, boutique hotels, or luxury hotels will be an advantage.

Experience handling a Continental kitchen section independently.

Strong knowledge of pasta, risotto, grills, sauces, soups, salads, and plating.

Experience with menu development and recipe standardisation.

Strong understanding of food costing and kitchen operations.

Key Skills

Continental Cuisine | Kitchen Operations | Team Leadership | Food Quality | Plating & Presentation | Food Costing | Inventory Management | Wastage Control | Food Safety & Hygiene | Menu Development

Location

South Delhi

Pay

₹40,000.00 - ₹60,000.00 per month

Benefits

Cell phone reimbursement

Commuter assistance

Food provided

Health insurance

Work Location

In person