Job Description

Job Responsibilities

Sous Chef

Position Purpose

Assist the Executive Chef in providing innovative and artistically superior, and cost efficient food and beverage products that enhance the reputation of all the food outlets, at the same time, meeting the established quality and presentation standards.



Responsibilities Assist the Executive Chef in Planning and organizing day to day operations of the outlets. Develop systems and procedures that achieve higher cost efficiency and guest satisfaction. Facilitate learning and development for all the team members Performance Appraisal/ Management of the staff in the department. To ensure adherence to TBEM processes Adherence to ISO 14001 Environmental Management System, ISO 22000 , EMPs & O&Ts, OCPs and training of staff. Enabling and adherence of the principles and work practices detailed under HACCP System in the department viz., Food Safety, Hygiene and Cleanliness, Health, Storage etc as applicable to the area of your work place. Address any grievance and counseling issues among the department staff.


Reporting Relationship Reports to the Executive chef Interdepartmental Interaction Interacts with F&B service, Kitchen stewarding, Stores, Engineering & Finance Task Statements Ensure that all the quality and quantity standards of food preparation & presentation in the F & B outlets are adhered to. To develop the new menus/buffet specialties to meet the market needs along with the Executive Chef Assist the Executive Chef and the outlets chefs in developing and standardizing new recipes for the outlets. Devise methods for optimal use of raw materials & fuel and maintain the budgeted food cost. Co-ordinate with the Purchase department regarding procurement of various items based on the stock levels and usage in the kitchens. To read and analyze the P&L statement, Monitor adherence to Safety, Hygiene and Cleanliness standards. Assist the Executive chef in the area of Food Festivals, Menu planning & Pricing. Work closely with the Purchase Manager for developing Standard Purchase Specifications for various items. Ensure good physical upkeep, condition of equipment and utensils in all the kitchen and Co-ordinate with the Engineering department for the repairs and maintenance. Ensure through regular monitoring of GSTS and constant guest feedback, prompt, efficient and accurate service to all guests along with the best quality products. Review the monthly business reports of the hotel, specifically F & B report and assist the Executive Chef in developing a work plan. Stay informed about the new developments in the world of cuisine, cooking techniques, kitchen equipment etc. Requirements

Knowledge/Skills Thorough knowledge of different cuisines, cooking styles, hygiene & safety standards. Techniques in quantity food production Inventory management &Budgeting Working knowledge of MS Office Food Costing and Menu pricing techniques Education Degree / Diploma in Hotel Management
Specialized training from a culinary institute



Experience Progression through various positions in the food production department, handling various satellite kitchens and a minimum of 2- 3 years experience as Chef De Partie in managing satellite kitchens /main kitchen Handling production for banquets and outdoor catering. Implementing new F&B concepts, in the form of themes in specialty restaurants, coffee shops or conducting various food festivals based on these themes.
Job Requirements