Sous Chef Multi Cuisine ( 4 Star Property)

Sous Chef – Multi CuisineLocation: NoidaProperty: 4 Star Premium HotelWe 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, indianGas Range, Ovens, and Blenders - Coordinate with service teams on guest requests, allergies, and complaint resolution, ensuring effective service recovery and preventive actionRequirements- 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

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