Sous Chef

Ramada Resort by Wyndham Kochi; Chhatarpur; On-site; INR 900,000 - 1,500,000; Full time

Benefits offered by this job

Competitive salary

Employee benefits

Growth opportunities

Job summary

Ramada by Wyndham Khajuraho is seeking a talented and experienced Sous Chef to assist the Executive Chef in managing day-to-day kitchen operations. The Sous Chef will uphold high standards of food quality, hygiene, consistency, and presentation while ensuring efficient kitchen operations.

The ideal candidate will have strong culinary skills, leadership abilities, and a passion for delivering exceptional dining experiences in a dynamic hotel environment.

Qualifications

• Diploma or Bachelor's degree in Hotel Management, Culinary Arts, or related field.
• Minimum 4–8 years of culinary experience with at least 2 years as Sous Chef or Senior Chef de Partie.
• Strong knowledge of Indian, Continental, Asian and International cuisines.
• Hands-on experience in banquet catering, buffet operations, la carte service and menu planning.

Responsibilities

• Assist the Executive Chef in planning, organizing and supervising all kitchen operations.
• Prepare and oversee production of high-quality food in line with hotel standards and recipes.
• Supervise kitchen staff during service and mentor team to ensure smooth workflow.
• Ensure strict compliance with food safety, hygiene, sanitation and HACCP/FSSAI standards.
• Assist in menu planning, recipe development, seasonal specials and buffet presentations.

Skills

Leadership

Menu planning

Food safety

Communication

Time management

Training

Inventory management

Creativity

Education

Diploma or Bachelor's in Hotel Management

Job description

Ramada by Wyndham Khajuraho is seeking a talented and experienced Sous Chef to assist the Executive Chef in managing day-to-day kitchen operations. The Sous Chef will be responsible for maintaining high standards of food quality, hygiene, consistency, and presentation while ensuring efficient kitchen operations. The ideal candidate will possess strong culinary skills, leadership abilities, and a passion for delivering exceptional dining experiences.

Key Responsibilities

• Operational Management: Assist the Executive Chef in planning, organizing, and supervising all kitchen operations. Act as the Executive Chef in their absence to ensure uninterrupted operations.
• Food Production & Quality: Prepare and oversee the production of high-quality food in accordance with hotel standards and recipes. Maintain consistency in taste, portion sizes, and presentation.
• Staff Supervision & Training: Supervise kitchen staff during service to ensure smooth workflow. Train, mentor, and evaluate staff performance and culinary skills.
• Safety & Hygiene Compliance: Ensure strict compliance with food safety, hygiene, sanitation, and HACCP/FSSAI standards. Monitor ingredient freshness and proper storage.
• Menu & Recipe Development: Assist in menu planning, recipe development, seasonal specials, and buffet presentations.
• Inventory & Cost Control: Monitor inventory levels, coordinate procurement, minimize food wastage, and control food costs through efficient management.
• Maintenance & Equipment: Ensure kitchen equipment is properly maintained and report any technical issues promptly.
• Cross-Department Collaboration: Coordinate with Food & Beverage, Banquet, and Stewarding teams for seamless operations.
• Guest Relations: Handle guest dietary requirements, allergies, and special meal requests professionally.
• Documentation: Maintain accurate production records and kitchen documentation.

Required Qualifications

• Education: Diploma or Bachelor's Degree in Hotel Management, Culinary Arts, or a related field.
• Experience: 48 years of culinary experience, with at least 2 years as a Sous Chef or Senior Chef de Partie in a reputed hotel or resort.
• Cuisine Expertise: Strong knowledge of Indian, Continental, Asian, and International cuisines.
• Service Knowledge: Hands-on experience in banquet catering, buffet operations, la carte service, and menu planning.

Required Skills

• Excellent culinary and food presentation skills.
• Strong leadership and team management abilities.
• Knowledge of food costing, portion control, and inventory management.
• Ability to work efficiently under pressure in a fast-paced environment.
• Excellent organizational, time management, and communication skills.
• Creative approach to menu development and food trends.
• Solid understanding of kitchen equipment operation and safety.

Preferred Qualifications

• HACCP or Food Safety Certification.
• Prior experience with international hotel brands.
• Specialized training in bakery, pastry, or international cuisine is an added advantage.
• Knowledge of modern cooking techniques.

Key Performance Indicators (KPIs)

1. Food Quality and Consistency
2. Guest Satisfaction Scores
3. Food Cost Control
4. Kitchen Hygiene & Audit Compliance
5. Food Wastage Reduction
6. Timely Service Delivery
7. Staff Productivity & Training
8. Recipe and Portion Standardization

Working Conditions

• Rotational shifts, including weekends and public holidays.
• Ability to stand for extended periods and work in a high-temperature kitchen environment.
• High availability required during festivals, weddings, banquets, and peak occupancy periods.

Why Join Ramada by Wyndham Khajuraho?

• Opportunity to work with a globally recognized hospitality brand.
• Competitive salary and employee benefits.
• Strong professional growth and culinary development opportunities.
• Collaborative and fast-paced kitchen environment.
• Direct exposure to premium hospitality, fine dining, banquets, and international culinary standards.