Executive Sous Chef

The Executive Sous will be managing the overall kitchen operations, ensuring high standards of food quality, hygiene, consistency, presentation, cost control, and guest satisfaction. The role requires strong leadership, culinary expertise, team management, and the ability to maintain smooth kitchen operations in a high-volume hotel environment.

Responsibilities:

• Overall planning and management of kitchen operations.
• Supervise and coordinate all food production activities across various kitchen sections.
• Ensure strict compliance with FSSAI, HACCP, food safety, hygiene, and sanitation standards.
• Conduct regular kitchen inspections and ensure proper cleanliness and maintenance of all kitchen areas and equipment.
• Ensure compliance with company policies and Standard Operating Procedures.

Requirement:

• Degree/Diploma in Hotel Management or Culinary Arts.
• Minimum 5–8 years of relevant experience in reputed hotels/resorts, preferably with 5-star exposure.
• Experience in handling multiple kitchen sections and high-volume operations.
• Excellent leadership and team-management skills.
• Strong knowledge of kitchen hygiene, safety, and sanitation standards.

Pay: ₹75,000.00 - ₹80,000.00 per month

Benefits:

• Food provided
• Provident Fund

Work Location: In person