Sous Chef Conti

Company Description Shilton Hospitality Pvt Ltd is a diversified hospitality company operating business hotels, resto-bars, catering services, music festivals, and leisure resorts. The organization focuses on delivering memorable guest experiences across both corporate and leisure segments. Team members are exposed to a dynamic environment with opportunities to work on varied concepts and service formats. The company emphasizes quality, consistency, and innovation in food and beverage offerings. Joining Shilton Hospitality means contributing to a growing brand with a strong focus on service excellence and operational efficiency.

Role Description The Sous Chef Conti is a full-time, on-site role based in the Greater Bengaluru Area. This role supports the Head Chef in planning, preparing, and executing continental cuisine for hotel outlets, resto-bars, catering events, and special functions. Day-to-day responsibilities include supervising kitchen staff, ensuring consistent food quality and presentation, monitoring inventory and food costs, and maintaining hygiene and safety standards in line with company policies. The Sous Chef Conti collaborates with the culinary team to develop new dishes, refine menus, and ensure timely service during peak operations. The role also involves training junior team members, coordinating with service staff, and contributing to smooth kitchen operations.

Qualifications

• Strong experience in continental cuisine, including menu execution, food presentation, and portion control.
• Proficiency in kitchen operations: station management, food preparation, ordering, and inventory control.
• Knowledge of food safety, hygiene regulations, and best practices in a professional kitchen environment.
• Ability to lead and mentor kitchen staff, delegate tasks, and maintain a collaborative team culture.
• Experience in high-volume hospitality settings such as hotels, resto-bars, catering, or resorts.
• Diploma or degree in Culinary Arts, Hotel Management, or related field preferred.
• Excellent time management, attention to detail, and ability to work under pressure during busy service periods.
• Flexibility to work shifts, weekends, and holidays as required by operational needs.