Sous Chef

Eagleton The Golf Resort; Bengaluru; On-site; INR 900,000 - 1,200,000; Full time

Job summary

Eagleton The Golf Resort in Bengaluru is seeking an experienced Sous Chef to support the Executive Chef in managing kitchen operations, maintaining food quality, and leading the culinary team.

Candidates should have 10+ years in professional hotel or resort kitchens, strong leadership, and in-depth knowledge of food safety, hygiene, and cost control. Immediate joiners or short notice periods are preferred to ensure seamless operations.

Qualifications

• 10+ years of experience in professional hotel/resort kitchens.
• Proven leadership and ability to manage teams.
• Strong knowledge of food safety, hygiene and cost control.
• Ability to work under pressure during high-volume service.
• Immediate joiners preferred.
• Diploma/Degree in Hotel Management or Culinary Arts preferred.

Responsibilities

• Manage daily kitchen operations and ensure smooth service.
• Lead, supervise, and train the kitchen team.
• Ensure consistent food quality, taste, presentation, and hygiene standards.
• Assist the Executive Chef in menu planning and new dish development.
• Monitor food preparation, portion control, and wastage.
• Ensure compliance with HACCP and food safety standards.
• Manage kitchen inventory, requisitions, and proper storage.
• Coordinate with F&B Service and other departments for smooth operations.
• Control food costs and minimize wastage.
• Handle kitchen operations effectively during high-volume service.
• Maintain discipline, grooming, and professional standards within the kitchen team.

Skills

Leadership

Culinary operations

Cost control

High-volume service

Food safety & HACCP

Team training

Education

Diploma/Degree in Hotel Management or Culinary Arts

Job description

Sous Chef

Location: Eagleton The Golf Resort, Bengaluru
Experience: 10+ Years
Availability: Immediate Joiner Preferred

Job Summary

We are looking for an experienced and hands-on Sous Chef with 10+ years of culinary experience to support the Executive Chef in managing kitchen operations, maintaining food quality, and leading the culinary team.

Key Responsibilities

• Manage daily kitchen operations and ensure smooth service.
• Lead, supervise, and train the kitchen team.
• Ensure consistent food quality, taste, presentation, and hygiene standards.
• Assist the Executive Chef in menu planning and new dish development.
• Monitor food preparation, portion control, and wastage.
• Ensure compliance with HACCP, food safety, and hygiene standards.
• Manage kitchen inventory, food requisitions, and proper storage.
• Coordinate with F&B Service and other departments for smooth operations.
• Control food costs and minimize wastage.
• Handle kitchen operations effectively during high-volume service.
• Maintain discipline, grooming, and professional standards within the kitchen team.

Candidate Profile

• 10+ years of experience in professional hotel/resort kitchens.
• Strong knowledge of culinary operations and kitchen management.
• Excellent leadership and team-handling skills.
• Strong knowledge of food safety, hygiene, and cost control.
• Ability to work under pressure and manage high-volume operations.
• Hands-on approach with strong attention to quality and presentation.
• Immediate joiners or candidates with short notice period preferred.

Education

• Diploma/Degree in Hotel Management or Culinary Arts preferred.