Sous Chef

The Sous Chef will assist in managing the complete kitchen operation, ensuring quality food production, hygiene standards, food cost control, and efficient team management. 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, la carte, and banquet operations Maintain kitchen inventory and equipment 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