Sous ChefCobbler & Crew • Maharashtra, India
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Sous Chef
Cobbler & Crew • Maharashtra, India
11 days ago
Job descriptionSupervise and motivate junior chefs and kitchen crew. Assist in training, onboarding, and performance feedback. Foster teamwork and a positive work environment. Oversee food preparation for consistency and standards. Maintain taste, portioning, and presentation accuracy. Contribute to new dishes and seasonal specials. Manage stock, ordering, and FIFO rotation. Control food cost and reduce wastage. Conduct regular inventory checks and report shortages. Ensure full adherence to food safety and HACCP standards. Maintain clean and safe equipment and workstations. Train staff on kitchen hygiene and safety protocols. Assist in menu planning with a focus on creativity & cost-efficiency. Help test and standardize new recipes. Align menu offerings with restaurant concept and guest feedback. Coordinate effectively with the front-of-house team. Maintain documentation for safety and operations. Support improvements in kitchen workflow and processes. Stay updated on culinary trends and techniques. Promote learning and skill enhancement in the team. Collaborate on refining kitchen standards and efficiencies. Proven experience as Sous Chef or Chef de Partie in a professional kitchen. Strong leadership, communication, and time-management skills. Expertise in food preparation, hygiene compliance, and inventory control. Creative approach with high attention to detail and consistency. Stamina to work in a high-pressure, fast-paced environment. Be part of one of India’s most celebrated cocktail bars, ranked #7 in the country. Lead an award-winning bar program with opportunities to showcase your creativity and expertise. Collaborate with a high-energy, innovative team in a fast-paced yet fulfilling environment.
Department : Kitchen
Cuisine : Continental
Responsibilities
1. Kitchen Operations Management
- Support Head Chef in daily operations and workflow.
- Ensure timely preparation and high-quality food presentation.
- Lead the kitchen in the Head Chef’s absence.
2. Team Leadership & Training
3. Food Quality & Innovation
4. Inventory & Cost Control
5. Hygiene & Safety Compliance
6. Menu Planning Support
7. Operational Coordination
8. Continuous Improvement
Requirements & Skills
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Sous Chef • Maharashtra, India
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