Junior Sous Chef

Waldorf Astoria Kuwait; Pune District; Sur place; INR 700 000 - 1 100 000; Plein temps

Résumé du poste

Hilton Pune is seeking a Junior Sous Chef to lead daily kitchen operations and help deliver memorable guest experiences through culinary excellence.

You will oversee production, guide the culinary team, develop seasonal menus, and collaborate with Front of House to ensure seamless service, while upholding HACCP standards in a fast-paced, luxury hotel environment.

Join a celebrated workplace that values integrity, teamwork and a passion for hospitality.

Qualifications

• High school diploma; culinary/hospitality education preferred.
• Minimum 5 years cooking experience in Chinese, Banquet, Main, or Pastry kitchens at high-standard restaurants or 5-star hotels.
• At least 3 years as Chef de Partie or 1 year in a similar role at an international hotel brand.
• Strong time management, prioritization, and problem-solving skills under pressure.
• Familiar with HACCP standards.
• Experience in international chain hotels preferred.

Responsabilités

• Lead culinary team operations: Provide hands-on leadership and in-the-moment coaching to kitchen staff, with either a focus on Outlets or Banquets
• Oversee production and service: Manage daily kitchen operations, including creating and monitoring production lists, completing line checks, and expediting service periods
• Enhance menu offerings: Develop and implement seasonal menus, promotional features, and daily specials
• Promote cross-department collaboration: Foster strong, positive relationships between Front of House and Back of House teams to ensure seamless operations
• Provide administrative support: Assist with inventory management, ordering, and scheduling
• Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well-being

Connaissances

Leadership

Time management

Problem solving

Teamwork

Hygiene standards

Formation

High school diploma; culinary/hospitality education preferred

Description du poste

Job Description:

Exceptional Hospitality Starts with You

Picture yourself brightening someone's day. When you join our Hotels team, that's exactly what you'll do every time you come to work! Youll be the brains behind the kitchen operations, making sure everything runs smoothly and deliciously. You are also a key player in bringing our culinary vision to life. As aJunior Sous Chef, you’re not just leading daily kitchen operations - you're spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

Responsibilities

Here’s what you’ll do during a typical day:

• Lead culinary team operations: Provide hands-on leadership and in-the-moment coaching to kitchen staff, with either a focus on Outlets or Banquets
• Oversee production and service: Manage daily kitchen operations, including creating and monitoring production lists, completing line checks, and expediting service periods
• Enhance menu offerings: Develop and implement seasonal menus, promotional features, and daily specials
• Promote cross-department collaboration: Foster strong, positive relationships between Front of House and Back of House teams to ensure seamless operations.
• Provide administrative support: Assist with inventory management, ordering, and scheduling
• Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well-being

Qualifications

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

• High school diploma; culinary/hospitality education preferred
• Minimum 5 years cooking experience in Chinese, Banquet, Main, or Pastry kitchens at high-standard restaurants or 5-star hotels
• At least 3 years as Chef de Partie or 1 year in a similar role at an international hotel brand
• Strong time management, prioritization, and problem-solving skills under pressure
• Familiar with HACCP standards
• Experience in international chain hotels preferred

Join an Award-Winning Workplace Culture

At Hilton, we don’t just deliver exceptional experiences for our guests—we build an exceptional workplace for the Team Members who make it all possible. As a global leader in hospitality, we’ve welcomed more than 3 billion guests worldwide, all while staying true to our founding vision: to fill the earth with the light and warmth of hospitality.

Our award-winning culture has earned us repeated recognition on the World’s Best Workplaces list by Great Place to Work and Fortune. With our suite of world-class brands, and a company-wide commitment to providing the best stay for every guest, we’re setting new standards for the future of travel.

Whether you’re starting your career or exploring something new, Hilton supports your journey every step of the way. Come for the job, stay for the career—and help us make every stay a little more magical.

Curious about life at Hilton? Explore our Careers Blog to see why we’re more than a great place to stay—we’re a great place to work.