Sous Chef

SmartRecruiters, Inc.; Chennai District; On-site; INR 900,000 - 1,300,000; Full time

Job summary

Accor in Chennai, India is seeking an experienced Sous Chef specializing in all day dining to lead our culinary team alongside the Executive Chef. You will oversee kitchen operations, ensure exceptional food quality, and guide a skilled team to deliver memorable dining experiences while upholding Accor standards.

The ideal candidate has 5+ years in Western cuisine, strong HACCP knowledge, and proven leadership.

Qualifications

• Minimum 5+ years of professional experience as a Sous Chef or equivalent senior kitchen position.
• Thorough knowledge of Western cuisine menus, recipes, preparation techniques, and plating standards.
• Comprehensive understanding of HACCP procedures and food safety regulations; ability to guide and train team members.
• Proven experience in team management and kitchen staff leadership.
• Strong knowledge of inventory management, stock rotation, and cost control measures.
• Proficiency in kitchen equipment operation and maintenance.
• Demonstrated ability to work efficiently under pressure during service hours.
• Excellent communication and interpersonal skills with the ability to collaborate across departments.
• Strong organizational and time management abilities.
• Experience with food cost analysis and budget management.
• Knowledge of portion control and food presentation aesthetics.

Responsibilities

• Oversee stock take and stock rotation to minimize wastage.
• Monitor daily operations for cost effectiveness and profitability across kitchen areas.
• Review food cost worksheets and coordinate corrective actions as needed.
• Develop cost-effective proposals for banquet menus and events.
• Conduct pre-service equipment checks to ensure machinery functions optimally.
• Distribute work schedules and delegate tasks to meet deadlines.
• Liaise with Restaurant Managers to ensure seamless service delivery and standards.
• Monitor food presentation to ensure compliance with recipes and standards.
• Maintain and update recipe manuals for kitchen documentation.
• Oversee front-of-house food setups to align with guidelines.
• Organize rosters for casual, agency, and section staff as directed.
• Conduct sanitation inspections and enforce waste separation standards.
• Plan and execute special menus as directed by the Executive Chef.
• Provide accurate and timely feedback to the Chef on operations.

Skills

Sous Chef exp

Western cuisine

HACCP knowledge

Team leadership

Cost control

Food presentation

Communication

Inventory management

Scheduling

Education

Culinary degree

Food safety certification

Tools

Kitchen management software

POS systems

Equipment maintenance

Job description

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.

Job Description

We're looking for an experienced and passionate Sous Chef specializing in all day dining to join our culinary team in Chennai, India. In this pivotal role, you will work closely with our Executive Chef to oversee kitchen operations, maintain exceptional food quality standards, and lead our kitchen team with professionalism and enthusiasm. The ideal candidate will be detail-oriented, collaborative, and committed to delivering outstanding dining experiences while fostering a supportive and innovative kitchen environment.

• Oversee stock take and stock rotation for assigned kitchen sections to minimize food wastage
• Monitor daily operations to ensure cost effectiveness and maintain profitability across all kitchen areas
• Review food cost worksheets and daily issues with department heads; plan and implement corrective actions as needed
• Develop cost-effective proposals for banquet menus and special events

Operational Excellence

• Conduct pre-service equipment checks to ensure all kitchen machinery is functioning optimally
• Distribute work schedules across kitchen sections and delegate tasks to meet deadlines set by Senior Management
• Liaise with Restaurant Managers to facilitate seamless service delivery and maintain company standards
• Monitor food presentation to ensure compliance with company standards and prescribed recipes
• Maintain and update recipe manuals to ensure comprehensive kitchen documentation
• Oversee front-of-house food setups to align with established guidelines
• Organize rosters for casual, agency, and section staff according to Chef's guidelines
• Conduct regular operational and sanitation inspections of all kitchen areas
• Enforce garbage separation standards throughout the kitchen
• Plan and execute special menus as directed by the Executive Chef
• Provide accurate and timely feedback to the Chef regarding kitchen operations

Quality Assurance & Food Safety

• Monitor quantity and quality of food products to ensure compliance with organizational standards
• Ensure HACCP procedures are followed consistently; maintain clear records at all times
• Verify temperature logs for all refrigeration units on a daily basis; monitor and follow up on defective equipment
• Ensure proper collation and storage of all kitchen equipment and accessories

Team Management & Development

• Promote a collaborative environment that facilitates achievement of departmental and organizational objectives
• Coordinate with the training manager to ensure new team members receive proper departmental orientation
• Explain tasks clearly and empower existing team members with new skills; encourage multi-skilling on merit
• Maintain relevant documentation for training needs and completion of sessions
• Conduct periodic performance evaluations and individual appraisals for all team members
• Motivate and encourage team members to enable efficient task delivery and professional growth
• Ensure decision-making processes are transparent and fair
• Evaluate systems and procedures to facilitate ongoing improvement in product and service delivery
• Analyze operational issues and address them within company guidelines
• Follow up on daily requisitions from all kitchen outlets

Qualifications

Required Qualifications

• Minimum 5+ years of professional experience as a Sous Chef or equivalent senior kitchen position in Western cuisine
• Thorough knowledge of Western cuisine menus, recipes, preparation techniques, and plating standards
• Comprehensive understanding of HACCP procedures and food safety regulations; ability to guide and train team members
• Proven experience in team management and kitchen staff leadership
• Strong knowledge of inventory management, stock rotation, and cost control measures
• Proficiency in kitchen equipment operation and maintenance
• Demonstrated ability to work efficiently under pressure during service hours
• Excellent communication and interpersonal skills with the ability to collaborate across departments
• Strong organizational and time management abilities
• Experience with food cost analysis and budget management
• Knowledge of portion control and food presentation aesthetics

Preferred Qualifications

• Culinary degree or professional culinary certification from a recognized institution
• Food Safety certification (HACCP Level 2 or equivalent)
• Experience in fine dining or upscale restaurant environments
• Familiarity with kitchen management software and POS systems
• Experience planning and executing special events and banquet menus
• Ability to innovate while maintaining recipe standards and organizational guidelines
• Experience training and mentoring junior kitchen staff
• Knowledge of local and international Western cuisine trends
• Flexibility to adapt to changing menu requirements and operational demands
• Detail-oriented with a focus on quality and consistency
• Analytical mindset with strong problem-solving abilities
• Resilient and adaptable in fast-paced kitchen environments
• Empathetic leadership style with a supportive approach to team development
• Customer-focused mindset with commitment to excellence
• Inclusive and collaborative approach to team dynamics