Sous Chef - Western
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- Assist the Executive Chef and Head Chef in managing daily kitchen operations.
- Prepare and supervise Western dishes, including continental cuisine, steaks, grills, pasta, sauces, soups, and other international specialties.
- Ensure consistency in food quality, taste, presentation, and portion control.
- Supervise and train kitchen associates, ensuring efficient workflow and teamwork.
- Monitor food costs, control wastage, and ensure effective inventory management.
- Maintain food safety, hygiene, sanitation, and HACCP standards.
- Ensure proper storage, stock rotation, and FIFO procedures.
- Coordinate with other kitchen sections and service teams for smooth operations.
- Assist in menu planning, recipe development, and seasonal promotions.
- Ensure compliance with hotel policies, operational standards, and food safety regulations.
- Diploma or Degree in Culinary Arts, Hotel Management, or an equivalent qualification.
- Minimum 4–6 years of experience in hotel kitchen operations, preferably in a reputed hotel.
- At least 1–2 years of experience in a supervisory role as a Demi Chef de Partie, Chef de Partie, or equivalent.
- Strong knowledge of Western and Continental cuisine, cooking techniques, sauces, and food presentation.