Sous Chef

Company Description Treat Hotels & Resorts is an established hospitality brand rooted in the legacy of the Mundra Group, focused on creating thoughtfully designed destinations that deliver memorable guest experiences across Western India. With 800+ keys across locations such as Silvassa, Gholvad, Nashik, Thane, and Daman, each property reflects a strong commitment to design, operational excellence, and warm hospitality. The brand is a preferred partner for destination weddings, MICE events, corporate retreats, and leisure travel, offering expansive venues, attentive service, and immersive, destination-led experiences. Situated in culturally rich and sought-after regions, Treat Hotels & Resorts connects guests to local heritage, landscapes, and traditions. The brand is now expanding into key Northern Indian destinations including Kumbhalgarh, Jim Corbett, Udaipur, and Pushkar, strengthening its presence in leisure and experiential travel markets while continuing to set new benchmarks in guest experience.
Role Description The Sous Chef at Treat Hotels & Resorts in Kumbhalgarh is a full-time, on-site role responsible for supporting the Head Chef in planning, preparing, and presenting high-quality dishes across multiple outlets. This position involves supervising kitchen operations, coordinating with culinary and service teams, and ensuring consistent food quality, portion control, and timely service during daily operations and special events. The Sous Chef contributes to menu development, seasonal offerings, and banquet menus, while maintaining hygiene, safety, and compliance with food standards and hotel policies. Daily tasks include managing kitchen staff schedules, training team members, monitoring inventory and food costs, and collaborating with purchasing to ensure freshness and availability of ingredients. The role also requires active participation in destination weddings, corporate events, and large celebrations, helping deliver exceptional culinary experiences that align with the Treat brand.
Qualifications

• Strong culinary skills, including expertise in hot and cold kitchen preparation, plating, and presentation, with the ability to execute and supervise varied menus for à la carte and banqueting.
• Experience in kitchen operations and team leadership, including staff supervision, training, shift scheduling, and coordination with service teams during high-volume events.
• Knowledge of food safety, hygiene, and sanitation standards, with experience implementing and monitoring compliance with HACCP or similar protocols.
• Competence in menu planning, recipe standardization, and cost control, including portion management, waste reduction, and effective inventory handling.
• Prior experience in hotel or resort kitchens, preferably in destination wedding or event-focused properties, with exposure to Indian and international cuisines.
• Diploma or degree in Culinary Arts, Hotel Management, or a related field from a recognized institution.
• Ability to work flexible hours, including weekends and holidays, and perform in a fast-paced, guest