Jr. Sous Chef Cold Kitchen - Fairmont Agra

Accor; Agra District; On-site; INR 420,000 - 620,000; Full time

Job summary

Accor in India seeks a Jr. Sous Chef – Cold Kitchen to lead the Garde Manger area and craft high-quality cold dishes meeting luxury hotel standards.

You will supervise the cold kitchen team, uphold HACCP and food safety, manage costs, and contribute to menu development and refined buffet presentation.

Qualifications

• Diploma or Bachelor's degree in Hotel Management, Culinary Arts, or related field.
• 4–6 years of culinary experience with strong Cold Kitchen/Garde Manger exposure.
• Experience as Chef de Partie – Cold Kitchen or similar supervisory role in a luxury hotel is preferred.
• Knowledge of international cuisine, cold food preparation, buffet presentation, and fine dining standards.

Responsibilities

• Assist in managing daily cold kitchen operations.
• Supervise Commis Chefs and kitchen staff in food preparation.
• Prepare salads, canapés, terrines, and other cold items to high standards.
• Ensure quality, freshness, presentation and portion control.
• Support menu planning, recipe standardization, and development of new cold kitchen items.
• Maintain proper storage, labeling and temperature control of foods.
• Ensure HACCP, hygiene and food safety compliance.
• Monitor production schedules and inventory usage.

Skills

Cold kitchen operations

Team supervision

Menu planning

Food safety

Education

Diploma or Bachelor's degree in Hotel Management

Tools

HACCP knowledge

Job description

Job Description

The Jr. Sous Chef – Cold Kitchen assists in managing the Garde Manger section and ensures the preparation of high-quality cold dishes with excellent taste, presentation, and consistency. The role supports the Sous Chef in supervising the cold kitchen team, maintaining food safety standards, controlling costs, and ensuring smooth culinary operations according to luxury hotel standards.

Key Responsibilities

• Assist the Sous Chef – Cold Kitchen in managing daily cold kitchen operations.
• Supervise and guide Commis Chefs and kitchen associates in food preparation.
• Prepare and oversee production of salads, appetizers, cold platters, sandwiches, canapés, dressings, terrines, and other cold preparations.
• Ensure food quality, freshness, presentation, and portion control are maintained.
• Assist in buffet setup, restaurant service, banquets, and special event requirements.
• Support menu planning, recipe standardization, and development of new cold kitchen items.
• Monitor daily production schedules and ensure timely completion of assigned tasks.
• Maintain proper storage, labeling, temperature control, and rotation of food items.
• Assist in controlling food costs, wastage, and inventory usage.
• Ensure compliance with HACCP, hygiene, and food safety standards.
• Conduct quality checks and maintain consistency of cold kitchen products.

Qualifications

• Diploma or Bachelor's degree in Hotel Management, Culinary Arts, or a related field.
• Minimum 4–6 years of culinary experience with strong Cold Kitchen/Garde Manger exposure.
• Previous experience as Chef de Partie – Cold Kitchen or similar supervisory role in a luxury hotel is preferred.
• Knowledge of international cuisine, cold food preparation, buffet presentation, and fine dining standards.

What Is In It For You

• Come As You Are
• Work With Purpose
• Grow, Learn and Enjoy
• Explore Limitless Possibilities