Sous Chef

Ira Hospitality; Hyderabad; On-site; INR 600,000 - 900,000; Full time

Job summary

Ira Hospitality is seeking an experienced Culinary CDP or supervisor to join our kitchen team. You will support the Executive Chef in managing operations, ensuring food quality, controlling costs, and leading a skilled staff across Asian, Continental, and Indian menus.

With 5-8 years in professional kitchens and a Diploma/Degree in Culinary Arts or Hotel Management, you will drive menu planning, recipe costing, and seasonal promotions while upholding HACCP/FSSAI standards and training junior

Qualifications

• 5–8 years in professional kitchens with CDP or supervisory experience.
• Proven cost control and inventory management.
• Ability to lead and train kitchen staff.
• Knowledge of HACCP/FSSAI standards.

Responsibilities

• Support Executive Chef in operations and food quality.
• Lead daily service and supervise kitchen in Head Chef's absence.
• Plan menus, cost recipes, and promote seasonal items.
• Manage scheduling, training and HACCP compliance.
• Monitor hygiene, safety and waste reduction.

Skills

Leadership

Quality control

Cost control

Menu planning

Inventory management

Training

Education

Diploma/Degree in Culinary Arts or Hotel Management

Job description

Job Description

Department: Asian, Continental, North Indian, South Indian Overview: Support the Executive Chef in managing operations, food quality, cost control, and team leadership to ensure seamless service.

Requirements

• Operations & Quality: Lead daily service and manage the kitchen in the Head Chef's absence. Supervise food prep and conduct tastings to ensure consistent quality.
• Menu & Innovation: Assist in menu planning, recipe costing, and seasonal promotions.
• Team Leadership: Manage scheduling and train junior staff on culinary standards.
• Hygiene & Safety: Enforce HACCP/FSSAI standards and oversee kitchen sanitation.
• Cost & Inventory: Control food costs, minimize waste, and manage stock rotation (FIFO).
• Communication & Maintenance: Coordinate with service staff and resolve guest feedback. Oversee equipment maintenance and report repair needs.
• Education: Diploma/Degree in Culinary Arts or Hotel Management.
• Experience: 5-8 years in professional kitchens.
• Previous experience as a CDP or supervisor.