Sous Chef

Reports To: Executive Chef

Experience: Min. 3 years in luxury 4/5-star properties

Role Overview

We are hiring a skilled and dynamic Sous Chef to lead daily kitchen operations, maintain high culinary standards, and deliver luxury guest dining experiences across our resort properties.

Key Responsibilities

• Kitchen Operations: Manage daily food preparation, cooking, and plating to ensure consistency in taste, presentation, and portion control.
• Team Supervision: Guide and mentor CDPs, Commis chefs, and kitchen staff; handle shift scheduling and station allocations.
• Quality & Hygiene: Maintain strict food hygiene, sanitation, and safety compliance (HACCP/FSSAI guidelines).
• Cost & Inventory Control: Assist in food cost management, recipe standardization, daily requisitioning, and minimizing kitchen wastage.
• Guest Customization: Curate customized menus for luxury destination dining and accommodate special dietary preferences.

Qualifications & Requirements

• Experience: 3+ years of proven culinary experience in luxury hotels, safari lodges, or high-end dining
• Cuisine Expertise: Multi-cuisine proficiency (North/South Indian, Continental, and regional specialties) with strong plating skills.
• Key Attributes: Strong team leadership, adaptable to resort locations, and solid knowledge of food costing and hygiene standards.