Executive Sous Chef

IHG Hotels & Resorts; New Delhi; On-site; INR 2,500,000 - 4,200,000; Full time

Job summary

IHG Hotels & Resorts at Crowne Plaza New Delhi Mayur Vihar – An IHG Hotel is seeking an Executive Sous Chef to lead our culinary team and ensure exceptional dining experiences. You will manage day-to-day operations across restaurants and banquets, uphold quality, and drive cost control while maintaining the highest standards of hygiene and safety.

The role requires strong leadership, extensive culinary knowledge, and the ability to perform under peak business periods with a focus on team

Qualifications

• Qualification in Culinary Arts, Hotel Management, or related field.
• Experience in executive/senior culinary leadership in luxury hotel.
• Knowledge of Indian and international cuisines, menu planning, and food presentation.
• Experience managing high-volume restaurants, banquets, events.
• Understanding of food safety, HACCP, portion control, food costing, and kitchen cost management.
• Strong leadership to supervise and develop a diverse culinary team.
• Ability to manage kitchen operations during peak periods.
• Inventory management, purchasing, yield, wastage control, profitability.
• Strong communication, coordination, organisation, decision-making, problem-solving.
• Creative, innovative approach to food with focus on quality and presentation.
• Passion for culinary excellence and memorable dining experiences.
• Lead by example to create a positive kitchen environment.

Responsibilities

• Assist Executive Chef in overall management and smooth operation of the hotel’s culinary department.
• Lead, supervise, and coordinate kitchen colleagues across restaurants, banquets, and other culinary operations.
• Ensure consistent food quality, taste, presentation, portioning, and adherence to standards.
• Plan and coordinate daily food preparation based on occupancy, forecasts, banquets, and events.
• Maintain smooth operation in the absence of the Executive Chef.
• Monitor food preparation and service for timely delivery during peaks.
• Support menu planning, recipe development, seasonal promotions, and new concepts.
• Ensure food prepared according to recipes, presentation guidelines, and standards.
• Monitor costs, wastage, yields, and effective ingredient utilization.
• Ensure FIFO storage, labeling, dating, and proper rotation.
• Maintain strict HACCP, hygiene, and health & safety compliance.
• Coordinate with Stewarding, F&B Service, Purchasing, and others for seamless operations.
• Monitor kitchen equipment and address maintenance needs promptly.
• Address guest feedback with corrective actions and professionalism.
• Train, coach, and develop culinary staff; conduct regular kitchen briefings.

Skills

Culinary leadership

Food safety

High-volume kitchens

Menu planning & cost

Team development

Education

Culinary Arts or Hotel Management

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.