Sous Chef

Role Overview

The Sous Chef will assist in managing the complete kitchen operation, ensuring quality food production, hygiene standards, food cost control, and efficient team management.

Key Responsibilities

• Supervise food preparation and production
• Ensure FSSAI and hygiene compliance
• Manage food cost and wastage
• Plan menus with the Executive Chef
• Train kitchen associates
• Handle buffet, à la carte, and banquet operations
• Maintain kitchen inventory and equipment

Requirements & Experience

• Degree/Diploma in Hotel Management or Culinary Arts
• 5–8 years of experience in reputed hotels or resorts
• Prior experience in boutique hotels or leisure hill resorts is preferred
• Strong communication and teamwork skills