Junior Sous Chef - Cold Kitchen

Hilton; Mysuru; Hybrid; INR 600,000 - 900,000; Full time

Job summary

Hilton in Mysuru, India is seeking a Junior Sous Chef - Cold Kitchen to guide daily kitchen operations, mentor staff, and translate culinary vision into guest experiences. You will lead production, create menus, coordinate with outlets and banquets, ensure health and safety standards, and support inventory and scheduling.

The role requires 5+ years in high-end kitchens, HACCP knowledge, and experience in international hotel brands.

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.

Responsibilities

• 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.

Skills

Time management

Problem solving

Leadership

HACCP knowledge

Education

High school diploma

Culinary/hospitality education preferred

Job description

Job Identification: 229029

Job Category: Culinary

Job Schedule: Full time

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! You'll 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 a Junior Sous Chef - Cold Kitchen , 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.

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

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 (https://www.hilton.com/en/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 (https://jobs.hilton.com/blogs) to see why we’re more than a great place to stay—we’re a great place to work.