Executive Sous Chef

InterContinental Hotels Group; Delhi; On-site; INR 900,000 - 1,300,000; Full time

Job summary

Crowne Plaza New Delhi Mayur Vihar – An IHG Hotel in Delhi is seeking an Executive Sous Chef to join our culinary leadership team. You will assist the Executive Chef, lead kitchens across restaurants and banquets, and ensure consistent quality, presentation, and cost control.

The ideal candidate brings strong leadership, extensive experience in high-volume operations, and expertise in Indian and international cuisines, with a passion for culinary excellence and guest satisfaction.

Qualifications

• A relevant qualification in Culinary Arts, Hotel Management, or a related field.
• Previous experience in an Executive Sous Chef, Sous Chef, or senior culinary leadership role, preferably within a luxury or upscale hotel environment.
• Strong knowledge of Indian and international cuisines, culinary techniques, menu planning, and food presentation.
• Proven experience in managing high-volume restaurants, banquets, buffets, and large-scale events.
• Excellent understanding of food safety, hygiene, sanitation, HACCP principles, portion control, food costing, and kitchen cost management.
• Strong leadership skills with the ability to supervise, motivate, coach, and develop a diverse culinary team.
• Ability to effectively manage kitchen operations during high-pressure and peak business periods.
• Good understanding of inventory management, purchasing, food yield, wastage control, and profitability.
• Strong communication, coordination, organisation, decision-making, and problem-solving skills.
• A creative and innovative approach to food, with a strong focus on quality, consistency, and presentation.
• Passion for culinary excellence and delivering memorable dining experiences.
• Ability to lead by example and create a positive, collaborative, and high-performing kitchen environment.

Responsibilities

• Assisting the Executive Chef in the overall management and smooth operation of the hotel's culinary department.
• Leading, supervising, and coordinating kitchen colleagues across restaurants, banquets, and other culinary operations.
• Ensuring consistent food quality, taste, presentation, portioning, and adherence to established culinary standards.
• Planning and coordinating daily food preparation based on occupancy, business levels, forecasts, banquets, and events.
• Taking responsibility for the smooth and efficient operation of the kitchen in the absence of the Executive Chef.
• Monitoring food preparation and service to ensure timely delivery and consistency during peak operational periods.
• Supporting menu planning, recipe development, seasonal promotions, and new culinary concepts.
• Ensuring all food is prepared according to approved recipes, presentation guidelines, and hotel standards.
• Monitoring food costs, portion control, wastage, yields, and effective utilisation of ingredients to support profitability.
• Ensuring proper storage, labelling, dating, and rotation of food items in accordance with FIFO procedures.
• Maintaining strict compliance with food safety, hygiene, sanitation, HACCP, and health & safety standards.
• Coordinating closely with Stewarding, F&B Service, Purchasing, and other departments to ensure seamless kitchen operations.
• Monitoring kitchen equipment and ensuring maintenance requirements are reported and followed up promptly.
• Handling guest feedback and food-related concerns professionally, ensuring appropriate corrective action.
• Training, coaching, mentoring, and developing culinary colleagues to strengthen the team's skills and performance.
• Conducting regular kitchen briefings and ensuring effective communication of operational priorities.
• Supporting recruitment, onboarding, performance management, and career development of culinary colleagues.
• Maintaining a clean, organised, safe, and professional kitchen environment at all times.

Skills

Executive leadership

Kitchen management

Food safety HACCP

Menu planning

Budgeting & cost control

Staff training

High-volume service

Indian & international cuisines

Communication

Creativity & presentation

Team development

Education

Culinary Arts / Hotel Management or related field

Job description

Passionate about culinary excellence? Ready to take the next step in your culinary career with IHG Hotels & Resorts?

At Crowne Plaza New Delhi Mayur Vihar – An IHG® Hotel, we are looking for a talented, passionate, and experienced Executive Sous Chef to join our culinary leadership team.

If you have a passion for creating exceptional food, strong culinary leadership skills, and the ability to manage high-volume kitchen operations while delivering consistent quality and memorable dining experiences, we would love to hear from you!

A little taste of your day-to-day:

Every day is different, but you’ll mostly be:

• Assisting the Executive Chef in the overall management and smooth operation of the hotel's culinary department.


• Leading, supervising, and coordinating kitchen colleagues across restaurants, banquets, and other culinary operations.


• Ensuring consistent food quality, taste, presentation, portioning, and adherence to established culinary standards.


• Planning and coordinating daily food preparation based on occupancy, business levels, forecasts, banquets, and events.


• Taking responsibility for the smooth and efficient operation of the kitchen in the absence of the Executive Chef.


• Monitoring food preparation and service to ensure timely delivery and consistency during peak operational periods.


• Supporting menu planning, recipe development, seasonal promotions, and new culinary concepts.


• Ensuring all food is prepared according to approved recipes, presentation guidelines, and hotel standards.


• Monitoring food costs, portion control, wastage, yields, and effective utilisation of ingredients to support profitability.


• Ensuring proper storage, labelling, dating, and rotation of food items in accordance with FIFO procedures.


• Maintaining strict compliance with food safety, hygiene, sanitation, HACCP, and health & safety standards.


• Coordinating closely with Stewarding, F&B Service, Purchasing, and other departments to ensure seamless kitchen operations.


• Monitoring kitchen equipment and ensuring maintenance requirements are reported and followed up promptly.


• Handling guest feedback and food-related concerns professionally, ensuring appropriate corrective action.


• Training, coaching, mentoring, and developing culinary colleagues to strengthen the team's skills and performance.


• Conducting regular kitchen briefings and ensuring effective communication of operational priorities.


• Supporting recruitment, onboarding, performance management, and career development of culinary colleagues.


• Maintaining a clean, organised, safe, and professional kitchen environment at all times.

What We Need from You:

• A relevant qualification in Culinary Arts, Hotel Management, or a related field.


• Previous experience in an Executive Sous Chef, Sous Chef, or senior culinary leadership role, preferably within a luxury or upscale hotel environment.


• Strong knowledge of Indian and international cuisines, culinary techniques, menu planning, and food presentation.


• Proven experience in managing high-volume restaurants, banquets, buffets, and large-scale events.


• Excellent understanding of food safety, hygiene, sanitation, HACCP principles, portion control, food costing, and kitchen cost management.


• Strong leadership skills with the ability to supervise, motivate, coach, and develop a diverse culinary team.


• Ability to effectively manage kitchen operations during high-pressure and peak business periods.


• Good understanding of inventory management, purchasing, food yield, wastage control, and profitability.


• Strong communication, coordination, organisation, decision-making, and problem-solving skills.


• A creative and innovative approach to food, with a strong focus on quality, consistency, and presentation.


• Passion for culinary excellence and delivering memorable dining experiences.


• Ability to lead by example and create a positive, collaborative, and high-performing kitchen environment.

What You Can Expect from Us:

At IHG Hotels & Resorts, we provide our colleagues with opportunities to learn, grow, and build rewarding careers in hospitality. From industry-leading training and development to colleague room discounts and a collaborative work environment, we encourage our people to achieve their full potential.

Our mission is to welcome everyone and create inclusive teams where differences are celebrated and every colleague feels valued.

Through our my Wellbeing framework, we are committed to supporting our colleagues' health, lifestyle, and workplace wellbeing.

Ready to lead our culinary team and create exceptional dining experiences?

Join Crowne Plaza New Delhi Mayur Vihar and become part of our IHG family, where you can belong, grow, and make a difference through your passion for food, leadership, and hospitality.