Sous Chef Multi Cuisine ( 4 Star Property

Position: Sous Chef Multi Cuisine ( 4 Star Property)
Sous Chef – Multi Cuisine

Location:

Noida
Property: 4 Star Premium Hotel

We are seeking a skilled and hands-on Sous Chef with a strong multi-cuisine foundation to support daily kitchen operations and deliver consistent, high-quality food in a fast-paced premium dining environment.

Key Responsibilities

Lead and support kitchen service across stations including Indiancuisine, Indo-Chinese Wok, Tandoor, Continental, Tex-Mex, Salads, Soups, Breads & Desserts
Manage service flow: calling tickets, balancing fire orders, coordinating with the pass, and ensuring timely, consistent plating
Plan and manage daily mise en place, set par levels, allocate prep efficiently, and verify marinades, gravies, sauces, doughs, fryer oils, salad greens, and dressings with correct labeling and dates
Train, supervise, and motivate CDPs and Commis; assign duties, conduct pre-service tastings and line checks, and coach teams for speed, accuracy, and discipline
Maintain food quality, taste, texture, doneness, and presentation, including proper wok sear, tandoor char, and approved plating standards
Ensure strict compliance with FSSAI food safety and hygiene standards, including temperature logs, raw and cooked food separation, allergen control, PPE usage, and end-of-day deep cleaning
Control food cost, portioning, yield, and wastage through accurate ladling, standard weights, prep yield tracking, and variance reporting
Support inventory and purchasing: daily requisitions, FIFO stock rotation, receiving quality checks, and coordination with procurement teams
Oversee safe operation and upkeep of kitchen equipment including Wok Burners, Tandoor, Stone-Fired Oven, Deep Fryers, indian

Gas Range, Ovens, and Blenders
Coordinate with service teams on guest requests, allergies, and complaint resolution, ensuring effective service recovery and preventive action

Requirements

Proven experience as Sous Chef or Senior CDP in a restaurant, café, or hotel kitchen
Strong knowledge of multi-cuisine cooking techniques
Ability to lead service and manage teams under pressure
Clear written and spoken English for handovers and pass notes
Strong understanding of food safety, hygiene, and cost control
Hands-on, organized, and detail-oriented approach