Meeting the expectations of the staff, visitors, and owner while supporting the effective operation of the department in accordance corporate strategies and brand standards will be your responsibility.

To support the Chef de Cuisine in planning, organizing, directing, and regulating the kitchen operation and administration in order to ensure optimum guest satisfaction while operating the kitchen as a successful autonomous profit center.

**Qualifications**:
Four years as Chef de Partie or at least one year as a sous chef at a hotel, ideally with experience in high-end international brands. It will be advantageous to have experience in kitchen production or management. It will be crucial to have thorough understanding of workplace health and safety regulations as well as kitchen hygiene procedures. Preferably, you have a basic understanding of the Recipe Maintenance System and Microsoft Office.

Pay: ₹16,243.40 - ₹62,814.77 per month

**Benefits**:

- Cell phone reimbursement
- Commuter assistance
- Flexible schedule
- Food provided
- Health insurance
- Internet reimbursement
- Provident Fund

Schedule:

- Day shift
- Morning shift

Supplemental Pay:

- Overtime pay
- Performance bonus
- Yearly bonus

**Education**:

- Bachelor's (preferred)

Work Location: In person