Sous Chef

The Indian Hotels Company Limited (IHCL); Ahmedabad; Presencial; INR 600 000 - 900 000; Tempo integral

Resumo da oferta

The Indian Hotels Company Limited (IHCL) in Ahmedabad invites applications for a full-time Sous Chef who will support the Executive Chef in managing daily kitchen operations. You will supervise staff, ensure high-quality food preparation, and uphold IHCL’s brand standards and culinary guidelines.

You will design menus, develop new dishes, and maintain hygiene and safety compliance while coordinating with vendors and controlling costs.

Qualificações

• Strong culinary skills across Indian and international cuisines.
• Experience in kitchen operations with staff supervision.
• Knowledge of food safety, hygiene standards and regulatory compliance.
• Ability to contribute to menu planning, recipe development and cost control.
• Excellent communication and team leadership, coaching and mentoring.
• Strong organizational and time-management abilities under pressure.
• Diploma or degree in Culinary Arts or Hotel Management, or equivalent training.
• Prior Sous Chef or Senior Chef de Partie experience is preferred.
• Flexibility to work shifts, weekends and holidays.

Responsabilidades

• Supervise kitchen staff and assist Executive Chef in daily operations.
• Oversee food preparation and presentation, ensuring brand standards.
• Assist in menu design, recipe development and dish quality control.
• Coordinate with vendors, monitor inventory and control food costs.
• Train and mentor culinary team, fostering teamwork and continuous improvement.

Conhecimentos

Culinary excellence

Staff supervision

Menu planning

Food cost control

Hygiene & safety

Team leadership

Time management

Formação académica

Diploma/degree in Culinary Arts or Hotel Management

Descrição da oferta de emprego

Company Description

The Indian Hotels Company Limited (IHCL) is a leading hospitality company that combines the warmth of Indian service with global standards of excellence across a diverse portfolio of brands. Its flagship brand, Taj, is internationally recognized as the World’s Strongest Luxury Hotel Brand by Brand Finance UK, reflecting IHCL’s commitment to exceptional guest experiences. IHCL’s portfolio also includes SeleQtions, Gateway, Vivanta, Ginger, Tree of Life, and amã Stays & Trails, each offering distinctive hospitality experiences across segments and locations. Founded by Jamsetji Tata, IHCL has grown to over 380 hotels, including 143 under development, across 14 countries and 4 continents, and is listed on both BSE and NSE as a leader in India’s hospitality sector.

Role Description

The Sous Chef at IHCL in Ahmedabad is a full-time, on-site role responsible for supporting the Executive Chef in managing day-to-day kitchen operations. This includes supervising kitchen staff, overseeing food preparation and presentation, and ensuring consistency with brand standards and culinary guidelines. The Sous Chef helps design menus, develops new dishes, and maintains high standards of food quality, hygiene, and safety in compliance with local regulations and IHCL policies. The role involves monitoring inventory, coordinating with vendors, controlling food costs, and ensuring efficient workflow during service. The Sous Chef also focuses on training and mentoring team members, fostering a culture of respect, teamwork, and continuous improvement in the kitchen.

Qualifications

• Strong culinary skills in Indian and international cuisines, with proven experience in a professional hotel or restaurant kitchen.
• Experience in kitchen operations, including staff supervision, scheduling, and coordination during high-volume service periods.
• Knowledge of food safety, hygiene standards, and regulatory compliance, with a commitment to maintaining a safe and clean work environment.
• Ability to contribute to menu planning, recipe development, and cost control while maintaining quality and consistency.
• Effective communication and team leadership skills, with the ability to coach, mentor, and develop culinary talent.
• Strong organizational and time-management abilities, including multitasking and problem-solving under pressure.
• Diploma or degree in Culinary Arts, Hotel Management, or a related field, or equivalent professional training and experience.
• Prior experience as a Sous Chef or Senior Chef de Partie in a reputed hospitality brand is preferred.
• Flexibility to work shifts, weekends, and holidays as required by hotel operations.