Sous Chef

Job Description – Sous Chef (Continental Cuisine)

Position: Sous Chef – Continental Cuisine
Department: Kitchen / Food & Beverage Production
Reports to: General Manager
Location: [Hotel willow hill by nature resorts and stays]

Role Overview:

We are looking for an experienced and passionate Sous Chef specialized in Continental cuisine to lead and control the entire kitchen operations. The role involves menu planning, costing, procurement, staff management, and operational excellence to ensure quality, consistency, and profitability.

Key Responsibilities:

1. Menu Planning & Culinary Innovation

• Plan, design, and execute Continental cuisine menus in line with guest expectations and market trends.
• Develop seasonal and promotional dishes while maintaining food cost targets.

2. Costing & Budget Management

• Prepare and monitor food cost reports, ensuring adherence to budgeted targets.
• Control wastage, optimize inventory, and ensure effective use of resources.

3. Kitchen Operations & Team Leadership

• Supervise, control, and coordinate the entire kitchen staff.
• Allocate duties, monitor performance, and provide training to maintain standards.
• Ensure smooth functioning during peak hours with focus on efficiency and quality.

4. Quality Assurance & Hygiene Standards

• Ensure consistency in taste, presentation, and portion control.
• Maintain strict compliance with food safety, hygiene, and sanitation regulations.
• Conduct regular kitchen inspections and ensure equipment is well maintained.

5. Coordination & Reporting

• Work closely with the Executive Chef/Management on culinary strategies, promotions, and special events.
• Provide reports on food costs, staff performance, and operational improvements.

Requirements:

• Degree/Diploma in Hotel Management or Culinary Arts.
• 5–7 years of professional experience in Continental cuisine, with at least 2 years in a Sous Chef or senior role.
• Strong knowledge of food costing, menu engineering, and kitchen management.
• Proven leadership and team management skills.
• Ability to work under pressure and deliver excellence in high-volume operations.
• Strong focus on creativity, quality, and guest satisfaction.

Benefits:

• Competitive salary and allowances.
• Food and accommodation (if applicable).
• Opportunities for professional growth and career advancement.
• Supportive and creative work environment.

Job Type: Full-time

Pay: ₹25,000.00 - ₹30,000.00 per month

Benefits:

• Food provided
• Leave encashment
• Paid sick time

Work Location: In person