Jr. Sous Chef (Maharaj) - Fairmont Agra

Accor; Agra District; On-site; INR 600,000 - 1,200,000; Full time

Job summary

Accor in Agra is seeking a Jr. Sous Chef (Maharaj) to assist in managing the Indian kitchen and deliver authentic Indian cuisine with high quality, taste, and presentation.

You will support the Sous Chef and Chef de Cuisine, supervise the kitchen team, and ensure HACCP, hygiene, and cost control while upholding luxury hotel standards.

Qualifications

• Diploma or Bachelor's degree in Hotel Management, Culinary Arts, or related field.
• Minimum 5–7 years of experience in Indian cuisine in reputed hotels, resorts, or fine-dining restaurants.
• Experience as Chef de Partie – Indian or Junior Sous Chef in a luxury hotel preferred.
• Strong knowledge of Indian regional cuisines, spices, cooking techniques, and traditional preparations.

Responsibilities

• Assist in daily Indian kitchen operations under Sous Chef and Chef de Cuisine.
• Supervise and guide kitchen staff during food preparation and service.
• Prepare Indian dishes including regional specialties, curries, gravies, breads, and tandoor items.
• Maintain consistency in taste, quality, portion size, and presentation.
• Assist in menu planning, recipe standardization, and new dish development.
• Monitor food production and ensure timely preparation for restaurants, banquets, and events.
• Train and coach junior kitchen team members on techniques and standards.
• Maintain proper food storage, labeling, and stock rotation.
• Assist in controlling food costs, wastage, and inventory usage.
• Ensure compliance with HACCP and hygiene standards.
• Conduct quality checks during preparation and service.
• Coordinate with other kitchen sections for smooth operations.
• Ensure cleanliness and maintenance of kitchen equipment and areas.

Skills

Kitchen management

Food safety

Menu planning

Staff training

Quality control

Education

Diploma in Hotel Management

Bachelor's in Culinary Arts

Job description

Job Description

The Jr. Sous Chef (Maharaj) is responsible for assisting in managing the Indian kitchen operations and ensuring the preparation of authentic Indian cuisine with excellent quality, taste, presentation, and consistency. The role supports the Sous Chef and Chef de Cuisine in supervising the kitchen team, maintaining hygiene standards, controlling food costs, and delivering exceptional culinary experiences in line with luxury hotel standards.

Key Responsibilities

• Assist the Sous Chef and Chef de Cuisine in daily Indian kitchen operations.
• Supervise and guide kitchen staff during food preparation and service.
• Prepare and ensure quality of Indian dishes including regional specialties, curries, gravies, breads, tandoor items, and traditional preparations.
• Maintain consistency in taste, quality, portion size, and presentation.
• Assist in menu planning, recipe standardization, and new dish development.
• Monitor food production and ensure timely preparation for restaurants, banquets, and special events.
• Train and coach junior kitchen team members on cooking techniques and hotel standards.
• Maintain proper food storage, labeling, and stock rotation.
• Assist in controlling food costs, wastage, and inventory usage.
• Ensure compliance with HACCP, food safety, hygiene, and sanitation standards.
• Conduct quality checks during food preparation and service.
• Coordinate with other kitchen sections for smooth operations.
• Ensure cleanliness and proper maintenance of kitchen equipment and work areas.

Qualifications

• Diploma or Bachelor's degree in Hotel Management, Culinary Arts, or a related field.
• Minimum 5–7 years of experience in Indian cuisine in reputed hotels, resorts, or fine-dining restaurants.
• Previous experience as Chef de Partie – Indian or Junior Sous Chef in a luxury hotel is preferred.
• Strong knowledge of Indian regional cuisines, spices, cooking techniques, and traditional preparations.