Jr. Sous Chef

Wonderla Holidays; Chennai District, Bengaluru; On-site; INR 600,000 - 800,000; Full time

Job summary

Wonderla Holidays in India seeks an experienced kitchen supervisor to lead, train and mentor culinary teams across shifts and outlets. You will ensure high-quality food preparation and presentation, uphold strict hygiene and FSSAI compliance, control costs, and minimize waste in a high-volume setting.

Responsibilities include menu costing, recipe standardization, inventory control and collaboration with service teams during peak hours and events.

Qualifications

• Diploma/Degree in Culinary Arts or Hotel Management.
• 68 years of kitchen experience, including supervisory roles.
• Experience in high-volume kitchens (Hotels, resorts, QSRs preferred).
• Strong knowledge of Indian and/or Continental cuisine (as per requirement).
• Sound understanding of food safety, hygiene, and cost control.

Responsibilities

• Supervise and coordinate kitchen staff across shifts and outlets.
• Ensure food preparation and presentation meet Wonderlas quality standards.
• Maintain strict adherence to food safety, hygiene, and FSSAI guidelines.
• Monitor food production, portion control, and minimize wastage.
• Support inventory control, ordering, and stock rotation (FIFO).
• Assist in menu planning, recipe standardization, and costing.
• Train, mentor, and evaluate kitchen staff performance.
• Ensure kitchen equipment is maintained and used safely.
• Handle guest feedback and implement corrective actions promptly.
• Coordinate with service and operations teams during peak hours and events.

Skills

Leadership

High-volume kitchen

Food quality

Inventory & cost

Time management

Communication

Education

Diploma/Degree in Culinary Arts or Hotel Management

Job description

Role & responsibilities

• Supervise and coordinate kitchen staff across shifts and outlets.
• Ensure food preparation and presentation meet Wonderlas quality standards.
• Maintain strict adherence to food safety, hygiene, and FSSAI guidelines.
• Monitor food production, portion control, and minimize wastage.
• Support inventory control, ordering, and stock rotation (FIFO).
• Assist in menu planning, recipe standardization, and costing.
• Train, mentor, and evaluate kitchen staff performance.
• Ensure kitchen equipment is maintained and used safely.
• Handle guest feedback and implement corrective actions promptly.
• Coordinate with service and operations teams during peak hours and events.

Qualifications & Experience

• Diploma/Degree in Culinary Arts or Hotel Management.
• 68 years of kitchen experience, including supervisory roles.
• Experience in high-volume kitchens (Hotels, resorts, QSRs preferred).
• Strong knowledge of Indian and/or Continental cuisine (as per requirement).
• Sound understanding of food safety, hygiene, and cost control.

Skills & Competencies

• Leadership & team management
• High-volume kitchen operations
• Food quality & consistency control
• Inventory & cost management
• Time management & multitasking
• Strong communication skills