Sous Chef

Role Summary

The Continental Sous Chef supports the Executive/Head Chef in managing day‑to‑day kitchen operations for the continental section, ensuring consistent food quality, presentation, hygiene, and cost control.

Key Responsibilities

• Supervise and coordinate all production in the continental section (hot, cold, grills, salads, pastas, sauces, etc.) during assigned shifts.
• Prepare and cook continental dishes as per standard recipes, portion sizes, and presentation guidelines.
• Assist in menu planning for continental cuisine, including specials, food festivals, and seasonal menu changes.
• Check quality of raw materials and finished dishes, ensuring taste, temperature, and plating meet brand standards.
• Train, guide, and supervise CDPs, Commis and other team members in continental cooking techniques and hygiene practices.
• Ensure compliance with HACCP/FSSAI and hote...