Senior Sous Chef

Brij Hotels; Jaipur; On-site; INR 800,000 - 1,200,000; Full time

Job summary

Brij Hotels – Brij Bageecha, Kukas, Jaipur, is seeking an experienced Sous Chef / Head Chef to lead the Food Production department and ensure top-quality, consistent dishes. You will manage a skilled kitchen team, design menus, control costs, and maintain high hygiene standards to deliver exceptional guest experiences.

The role requires 5–8 years in premium hospitality, strong leadership, and a proactive approach to menu planning and kitchen operations.

Qualifications

• Diploma or degree in Hotel Management or Culinary Arts.
• 5–8 years of kitchen leadership in hotels, resorts, or premium hospitality.
• Experience as Sous Chef or Head Chef preferred.
• Strong knowledge of Indian cuisines, food safety, and menu planning.

Responsibilities

• Oversee day-to-day kitchen operations, food preparation, production, and service.
• Maintain high standards of food quality, taste, and presentation.
• Lead, train, schedule and supervise kitchen staff.
• Develop menus and introduce new dishes.
• Monitor food costs and inventory; coordinate with Purchase for procurement.
• Ensure sanitation and hygiene compliance.
• Handle guest feedback related to food and coordinate with service team.
• Collaborate with F&B, Purchase, Stores, and Operations teams.
• Implement kitchen SOPs and documentation.
• Optimize manpower and equipment usage.

Skills

Leadership

Team management

Food safety

Menu planning

Cost control

Kitchen operations

Education

Diploma or degree in Hotel Management or Culinary Arts

Job description

Department: Food Production

Position: Sous Chef / Head Chef

Reports To: General Manager

Job Purpose

To oversee the overall kitchen operations at Brij Bageecha, ensuring high standards of food quality, taste, presentation, hygiene, and guest satisfaction while managing kitchen staff, food costs, inventory, and operational efficiency.

• Kitchen Operations: Manage day-to-day kitchen activities, food preparation, production, and service operations.
• Food Quality & Presentation: Maintain consistent food quality, taste, portion control, and presentation as per brand standards.
• Team Management: Lead, train, schedule, and supervise kitchen staff to ensure smooth and efficient operations.
• Menu Planning: Develop menus, introduce new dishes, and ensure menu variety in line with guest preferences and property standards.
• Cost Control & Inventory: Monitor food costs, manage kitchen inventory, control wastage, and coordinate with Purchase and Stores for timely procurement.
• Hygiene & Food Safety: Ensure compliance with food safety standards, sanitation procedures, and kitchen cleanliness.
• Guest Satisfaction: Handle guest feedback related to food and coordinate with the service team to resolve concerns promptly.
• Coordination: Work closely with the F&B, Purchase, Stores, and Operations teams to ensure seamless service.
• Standard Operating Procedures: Implement kitchen SOPs, maintain recipe standards, and ensure proper documentation.
• Operational Efficiency: Ensure optimum utilisation of manpower, equipment, ingredients, and other kitchen resources.

Qualifications & Experience

• Diploma or degree in Hotel Management or Culinary Arts preferred.
• Minimum 5-8 years of relevant kitchen experience in hotels, resorts, or premium hospitality establishments.
• Previous experience as a Sous Chef, Head Chef, or in a similar leadership role preferred.
• Strong knowledge of Indian and other relevant cuisines, food safety, menu planning, and kitchen cost control.
• Excellent leadership, team management, communication, and problem-solving skills.
• Kitchen leadership and team management
• Food quality and consistency
• Cost control and inventory management
• Menu development and creativity
• Hygiene and food safety compliance
• Planning, coordination, and operational efficiency

Overall Responsibility: To take complete ownership of the kitchen operations at Brij Bageecha, Kukas, ensuring excellent food quality, smooth kitchen functioning, cost efficiency, and a consistently high standard of guest experience.