Overview of the job
Sous Chef is the head of production in his kitchen, entire crew of Chefs, Commis and KST employed in the kitchen reports into him.
o Certify every dish for great and consistent Food quality and taste as prescribed in recipe
master by R&D team.
o Does Root Cause Analysis on complaints and take corrective action.
o Maintain best shipment times by ensuring proper planning and training.
o Maintain food cost as per norms by reducing wastage.
o Ensure proper indenting to keep minimum stock-in-hand in order to minimize wastage,
pilferage and dead stock whilst keeping enough to last next days lunch operations.
o Ensure clean, hygienic and organized storage of stock to enable FIFO.
o Ensure expired products are discarded at the end of day operations.
o Takes up ownership on checking quality, quantity and priced for the products delivered from
o Maintain the cleanliness and hygiene standards as per FASSI norms.
o Ensure the crew working in the kitchen also maintains personal hygiene.
o Ensure all in the kitchen wear clean uniform.
o Hygiene / chef checklist to be followed religiously every day
o Ensure the wash areas and working station are kept clean of food
o Ensure dry and wet garbage segregation and disposal
o Ensure all food containers, GN pans, salad counters etc. are labelled and kept covered when
not in use
o Ensure team follows handwash process whilst starting the shift, after break or touching non-
food item or touching Veg after Non Veg item.
o Ensure limited access for Delivery staff to the kitchen area.
o Ensure using prescribed cleaning and sanitizing chemicals in the kitchen.
o Be accountable for Audit scores and will fix the opportunities highlighted by auditor
o Motivate and train the team members on a constant basis to ensure that performance is
o Control the attrition in the kitchen by addressing the team members concerns on high priorityo Religiously conducting Staff engagement, team briefing, organizational awareness and will
assist HRBP on new hiring.
Staff room management
o Manage the Staff Room for cleanliness and repair.
o Will be responsible for the damage caused
Jr. Sous chef acts as an in charge in Sous chefs absence and performs all the tasks that a Sous chef
does. In some kitchens, Jr. Sous chef will be managing the kitchen independently when there is no
Sous Chef appointed in that kitchen. In the absence of a sous chef in the kitchen Jr. sous chef will
adhere to the above or otherwise instructed by the sous chef.
Graduate with 5 years of sound experience
Exposure to the food production, hotel, chain of restaurant
Customer focus and people management skills
Proficiency in MS Office
Quality focus, Food safety, health & hygiene
Inventory & resource management
Planning skill (Menu/Stock)
Daily interaction with Finance, Customer delight, Human Resource
Giginâ€™sÂ is on a highlyÂ ambitious mission to make a billion lives better and be the world's best workforce-centric platform. To do thatÂ Gigin aspires to helpÂ the Gig Workforce and Businesses all across the world to realize the true potential of the gig economy.Â It's a big dream ...