Senior Sous Chef

Company Description The Indian Hotels Company Limited (IHCL) is a leading hospitality group that combines the warmth of Indian service with global standards of excellence across a diverse portfolio of brands. Its flagship brand, Taj, is recognized as the World's Strongest Luxury Hotel Brand by Brand Finance UK, reflecting IHCL's reputation among discerning travelers worldwide. Complementary brands such as SeleQtions, Gateway, Vivanta, Ginger, Tree of Life, and amã Stays & Trails offer experiences ranging from lean luxe to boutique resort stays in unique destinations. Founded by Jamsetji Tata, IHCL opened The Taj Mahal Palace in Mumbai in 1903 and has since grown to an illustrious portfolio of more than 380 hotels, including 143 under development, across 14 countries and 4 continents. Listed on the BSE and NSE, IHCL is a market leader in India's hospitality industry and is recognized as one of the world's most respected hospitality companies.
Role Description The Senior Sous Chef at IHCL in Ahmedabad is a full-time, on-site role responsible for overseeing day-to-day kitchen operations and ensuring consistently high culinary standards. The role involves supervising and mentoring kitchen brigades, planning and executing menus in line with brand guidelines, and ensuring efficient preparation, presentation, and service of dishes across all meal periods. The Senior Sous Chef collaborates closely with the Executive Chef on menu development, cost control, supplier coordination, and maintaining food quality, hygiene, and safety standards in compliance with regulatory and brand requirements. Daily responsibilities include coordinating line production, monitoring inventory and ordering, managing kitchen schedules, and supporting training initiatives to build skills and uphold IHCL's commitment to exceptional guest experiences. The role also requires active participation in special events, promotions, and guest interactions to showcase IHCL's culinary excellence.
Qualifications

• Strong culinary foundation, including expertise in Indian and international cuisines, menu planning, and modern cooking techniques.
• Kitchen operations skills covering team supervision, workflow management, inventory control, and adherence to food safety and hygiene standards.
• Leadership and people management abilities, including mentoring, performance coaching, and fostering a collaborative, inclusive work environment.
• Organizational and planning skills for coordinating multiple outlets or sections, managing events and banquets, and meeting service timelines.
• Financial and commercial awareness, including understanding of food costing, waste reduction, and contribution to revenue and profitability goals.
• Excellent communication and interpersonal skills for effective coordination with service teams, suppliers, and diverse colleagues, and for engaging with guests when required.
• Relevant professional qualification or diploma in Culinary Arts, Hotel Management, or a related field from a recognized institute.
• Significant prior experience in a supervisory