Sous Chef 22nd Parallel

About 22nd Parallel

22nd Parallel (22.17°) is the latitude that embraces the city of Vadodara on its journey across the globe. When we embarked on our journey with a vision to provide a great south Indian dining experience, Vadodara was chosen as the first destination to set up our dream project. So with a humble intent of wanting to give credit to the city which had given wings to our aspirations, we started a search for a name which gives the city of Vadodara its due as a lynchpin of our dreams and also represents a larger vision for this organization – as a result of which was born 22nd Parallel in February 2011.

Job Description

Overview:
The Sous Chef plays a crucial role in the culinary team, assisting the Head Chef in managing kitchen operations and ensuring the delivery of high-quality dishes. This position requires strong culinary skills, leadership abilities, and a passion for creating exceptional dining experiences.

Responsibilities:
- Assist the Head Chef in planning and organizing kitchen operations, including staff scheduling, menu development, and inventory management.
- Oversee food preparation, ensuring consistency, quality, and adherence to recipes and standards.
- Train, mentor, and supervise kitchen staff, guiding cooking techniques, safety procedures, and sanitation practices.
- Monitor food presentation and portion control to maintain high standards of quality and maximize guest satisfaction.
- Collaborate with the culinary team to create innovative and seasonal menus that showcase fresh, local ingredients.
- Maintain a clean and organized kitchen environment, following health and safety regulations at all times.
- Manage food costs and minimize waste through efficient cooking techniques and inventory control.
- Assist in the ordering and procurement of ingredients and supplies, ensuring timely delivery and freshness.
- Handle administrative tasks such as record-keeping, reporting, and budget management as needed.
- Work closely with front-of-house staff to coordinate food service and accommodate special dietary needs or guest requests.
- Stay updated on industry trends, new ingredients, and culinary techniques to continually enhance menu offerings and dining experiences.
- Step in to assume leadership responsibilities in the absence of the Head Chef, demonstrating decision-making skills and a proactive approach to problem-solving.