Sous Chef

We are hiring a skilled and passionate Sous Chef for our newly opening 4-star resort. The candidate will be responsible for managing daily kitchen operations, ensuring top-quality food production, maintaining hygiene standards, and creating an exceptional culinary experience for our guests.

Kitchen Operations

• Oversee and coordinate daily kitchen activities.
• Ensure all dishes are prepared as per standard recipes and presentation guidelines.
• Monitor portion control and reduce food wastage.

Leadership & Staff Management

• Supervise and guide Commi I, II, and III kitchen staff.
• Allocate tasks and monitor performance.
• Maintain smooth operations during busy hours.

Menu & Quality Control

• Assist in menu planning, new dish trials, and seasonal specials.
• Ensure consistent taste, texture, and presentation.
• Maintain proper labeling, storage, and food rotation (FIFO).

Hygiene & Safety

• Ensure hygiene and sanitation standards as per FSSAI norms.
• Conduct regular checks for kitchen cleanliness and safety.
• Follow all food safety and HACCP guidelines.

Inventory & Cost Control

• Monitor stock levels of raw materials and supplies.
• Assist with weekly inventory and consumption tracking.
• Help in cost control through efficient kitchen management.

Guest Interaction

• Coordinate with service team for special requests.
• Address guest feedback related to food quality.

REQUIREMENTSExperience & Skills

• 4–6 years experience in a star hotel/resort.
• Strong knowledge of Indian, Continental, or Multicuisine (as required).
• Experience leading junior kitchen staff.
• Ability to handle fast-paced operations.

Personal Qualities

• Creative, energetic, and passionate about food.
• Strong leadership and communication skills.
• Good time management and problem-solving ability.

QUALIFICATIONS

• Diploma/Degree in Hotel Management or Culinary Arts.

Job Types: Full-time, Permanent

Pay: ₹35, ₹50,000.00 per month

Benefits:

• Food provided

Work Location: In person