Sous Chef

Job Description

Minimum 3–5 years’ experience as a Sous Chef in hot kitchen operations with international cuisine, preferably in A La Carte outlets within 5 Star hotels.

· Strong expertise in preparing meat, poultry, seafood, sauces, and daily specials to 5-star standards.

· Ability to supervise, train, and support a small culinary team.

· Creative approach to menu execution while maintaining consistency and quality.

· Knowledge of food costing, inventory control, and kitchen hygiene standards.

· Excellent understanding of HACCP, hygiene, and food safety practices.

Desired Candidate Profile

Indian

Diploma(Hotel Management), Bachelor of Hotel Management(Hotel Management)

Male

Culinary degree/diploma preferred.