Junior Sous Chef

The Hotel Sous Chef supports the Executive Chef in overseeing all kitchen operations, ensuring high-quality food production, consistency, and guest satisfaction. This role involves supervising kitchen staff, assisting with menu development, maintaining food safety standards, and contributing to the overall culinary excellence of the hotel.

Key ResponsibilitiesCulinary Operations

• Assist the Executive Chef in planning, preparing, and executing all menus, including à la carte, banquets, room service, and special events.
• Ensure consistency in food quality, presentation, and portioning across all outlets.
• Oversee daily production and ensure all dishes meet established standards and guest expectations.
• Develop new recipes and contribute creative ideas for seasonal or special menus.

Leadership & Staff Management

• Supervise, train, and mentor kitchen staff, including line cooks, prep cooks, and stewards.
• Lead by example, maintaining a positive, professional kitchen environment.
• Schedule and coordinate kitchen staff to ensure efficient workflow.
• Assist in performance evaluations and participate in hiring processes.

Food Safety & Sanitation

• Ensure full compliance with local health regulations, hotel policies, and food safety standards (HACCP or equivalent).
• Monitor proper food handling, storage, labeling, and rotation.
• Maintain cleanliness and organization of the kitchen and related areas.

Cost Control & Inventory

• Assist with inventory management, including ordering, receiving, and stock rotation.
• Control food costs by minimizing waste, optimizing prep procedures, and managing portion sizes.
• Support the Executive Chef with vendor relations and product quality evaluations.

Operational Support

• Oversee kitchen operations in the absence of the Executive Chef.
• Coordinate effectively with front-of-house teams to ensure smooth service.
• Participate in hotel meetings, trainings, and culinary initiatives.

Qualifications & Skills

• Degree or certification in Culinary Arts or equivalent experience.
• 3–5 years of professional kitchen experience with at least 1–2 years in a leadership or supervisory role.
• Strong knowledge of culinary techniques, international cuisines, and modern trends.
• Excellent leadership, communication, and organizational skills.
• Ability to thrive in a fast-paced environment and manage multiple priorities.
• Proficient in food safety and sanitation standards.
• Flexibility to work evenings, weekends, and holidays as required.

Physical Requirements

• Ability to stand, walk, and work in a hot environment for extended periods.
• Ability to lift up to 40 lbs (18 kg).
• Manual dexterity for knife skills and equipment handling.

Work Environment

• High-energy, fast-paced hotel kitchen environment.
• Frequent interaction with culinary and front-of-house teams.

Job Types: Full-time, Permanent

Pay: ₹28,000.00 - ₹45,000.00 per month

Benefits:

• Cell phone reimbursement
• Food provided
• Health insurance
• Provident Fund

Work Location: In person