Sous Chef

About the Role\nWe are looking for a talented and experienced Sous Chef – Continental to support the Executive Chef in managing day-to-day kitchen operations. The ideal candidate should be equally comfortable handling large-scale banquet events and à la carte restaurant service while maintaining consistency, quality, and efficiency.\nKey Responsibilities\nAssist the Executive Chef in planning and executing Continental menus for both banquet functions and restaurant operations.\nSupervise food preparation, cooking, and presentation to ensure exceptional quality and consistency.\nLead and motivate kitchen staff, ensuring smooth daily operations across all shifts.\nManage banquet production for weddings, corporate events, and social gatherings while ensuring timely service.\nMonitor restaurant service during peak hours and maintain high guest satisfaction.\nEnsure strict adherence to food safety, hygiene, and HACCP standards.\nControl food costs, minimize wastage, and optimize kitchen productivity.\nManage inventory, stock levels, and coordinate with the purchasing team for timely procurement.\nTrain, mentor, and develop junior chefs and kitchen associates.\nCollaborate with the culinary team to introduce seasonal dishes and innovative menu offerings.\nWhat We're Looking For\n5–8 years of experience in Continental cuisine.\nAt least 2 years of experience as a Sous Chef or Junior Sous Chef.\nHands-on experience in both banquet catering and à la carte restaurant operations .\nStrong leadership and team management skills.\nSound knowledge of international cooking techniques, food presentation, and menu planning.\nGood understanding of food costing, inventory management, and kitchen administration.\nAbility to work efficiently in a fast-paced hospitality environment.\n\nLocation: Hauz Khaas, Delhi\nImmediate joiner preferred.\nCTC - open to discussion