Continental Sous Chef

TPC Lifestyle Hospitality Pvt Ltd; Ahmedabad District; On-site; INR 390,600 - 502,200; Full time

Job summary

A modern lifestyle hospitality company in Ahmedabad is seeking a Sous Chef to support the Head Chef in managing kitchen activities and ensuring high-quality food presentation. The ideal candidate will have strong culinary skills, creativity, and experience in high-end hospitality environments. This full-time on-site role offers a salary range of 35,000 to 45,000 INR, depending on experience, and embraces European and Continental cuisine.

Qualifications

• Support the Head Chef in kitchen management.
• Oversee food inventory and maintain kitchen cleanliness.
• Collaborate with the culinary team to create new dishes.

Responsibilities

• Supervise kitchen staff and ensure high-quality food preparation.
• Maintain hygiene standards and kitchen organization.
• Innovate dishes that align with TPC's culinary vision.

Skills

Kitchen Management

Food Inventory

Menu Planning

European and Continental cuisine

Food Preparation

Food Presentation

Hygiene Standards

Supervisory Experience

Communication

Time Management

Culinary Creativity

Education

Culinary Arts degree or relevant certification

Job description

TPC Lifestyle Hospitality Pvt Ltd is a contemporary experience‑led lifestyle hospitality company with a strong focus on creating unique hospitality spaces. TPC collaborates with professionals to blend art, food, and retail into one cohesive experience. Each TPC location, such as the boutique hotel in Goa and the gourmet cafe in Ahmedabad, is meticulously curated by eminent artists, designers, and chefs to create modern, culturally rich environments. The spaces are built to accommodate creative thinkers and travellers, offering an exceptional blend of accommodation, cuisine, decor, and cultural experiences.

Role Description

This is a full‑time on‑site role for a Sous Chef based in Ahmedabad. The Sous Chef will be responsible for supporting the Head Chef in kitchen management, menu planning, and ensuring high‑quality food preparation and presentation. Day‑to‑day tasks include supervising kitchen staff, overseeing food inventory, and maintaining kitchen cleanliness and hygiene. The Sous Chef will also collaborate with the culinary team to innovate and create new dishes that align with TPC's unique culinary vision.

Qualifications

• Kitchen Management, Food Inventory, and Menu Planning skills
• Proficient in European and Continental cuisine
• Proficiency in Food Preparation, Food Presentation, and maintaining Hygiene Standards
• Supervisory Experience and ability to work collaboratively with kitchen staff
• Strong Communication and Time Management skills
• Culinary creativity and a passion for innovative cuisine
• Culinary Arts degree or relevant certification
• Experience in a high‑end or boutique hospitality environment is a plus
• Salary – 35000 to 45000 (depending on skill & experience)

Seniority level

• Mid‑Senior level

Employment type

• Full‑time

Job function

• Management and Manufacturing

Industries

• Food and Beverage Services

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