Sous Chef

Orchha Palace and Resorts; Orchha; Presencial; INR 600.000 - 900.000; Tempo integral

Resumo da vaga

Orchha Palace and Resorts in Orchha, India, is seeking a skilled Sous Chef to support the Executive Chef in daily kitchen operations for restaurants, banquets, and events. You will lead kitchen staff, ensure hygiene and quality, help with menu planning and cost control, and mentor junior team members to uphold exceptional guest dining experiences.

The ideal candidate brings strong culinary skills, experience in upscale environments, and flexibility to work weekends and holidays.

Qualificações

• Strong culinary skills in hot and cold kitchen, sauce preparation, and plating, with a focus on quality and consistency.
• Experience in kitchen operations, including staff supervision, shift management, and coordination with service teams.
• Knowledge of food safety standards, HACCP principles, and proper hygiene and sanitation practices.
• Ability to assist in menu planning, costing, and portion control to support effective food cost management.
• Competence in inventory control, ordering, and storage of ingredients and supplies.
• Effective communication and teamwork skills, with the ability to train and mentor junior kitchen staff.
• Previous experience as a Sous Chef or Chef de Partie in upscale hotels, resorts, or fine-dining establishments.
• Relevant culinary diploma or degree from a recognized institute; additional certifications in food safety are an advantage.
• Flexibility to work varied shifts, including weekends and holidays, and ability to perform in a fast-paced environment.

Responsabilidades

• Plan and execute daily kitchen operations in collaboration with the Executive Chef.
• Oversee kitchen staff, coordinate scheduling, and ensure hygiene, safety and quality standards.
• Monitor inventory, assist with menu development, and maintain consistency in taste and presentation.
• Train and mentor team members to build professionalism and continuous improvement in the kitchen.

Conhecimentos

Culinary skills

Kitchen operations

HACCP knowledge

Menu planning

Inventory control

Communication

Sous Chef exp

Culinary degree

Food safety certs

Flexible shifts

Formação

Culinary diploma/degree

Food safety certifications

Descrição da vaga

Company Description

Orchha Palace and Resorts offers a haven of luxury and sophistication, combining modern elegance with timeless charm. Guests experience impeccable service, refined accommodations, and thoughtfully curated amenities. The property is known for its exquisite dining experiences that highlight culinary craftsmanship and attention to detail. Team members contribute to creating memorable stays where comfort, style, and personalized service are central to the guest experience.

Role Description

The Sous Chef is a full-time, on-site role based at Orchha Palace and Resorts in Orchha. The role involves supporting the Executive Chef in planning and executing daily kitchen operations, including food preparation, cooking, and presentation for restaurants, banquets, and special events. The Sous Chef oversees kitchen staff, coordinates scheduling, and ensures adherence to hygiene, safety, and quality standards. Responsibilities include monitoring inventory, assisting with menu development, maintaining consistency in taste and presentation, and collaborating with other departments to deliver exceptional guest dining experiences. The Sous Chef also trains and mentors team members, helping to build a culture of professionalism and continuous improvement in the kitchen.

Qualifications

• Strong culinary skills in hot and cold kitchen, sauce preparation, and plating, with a focus on quality and consistency.
• Experience in kitchen operations, including staff supervision, shift management, and coordination with service teams.
• Knowledge of food safety standards, HACCP principles, and proper hygiene and sanitation practices.
• Ability to assist in menu planning, costing, and portion control to support effective food cost management.
• Competence in inventory control, ordering, and storage of ingredients and supplies.
• Effective communication and teamwork skills, with the ability to train and mentor junior kitchen staff.
• Previous experience as a Sous Chef or Chef de Partie in upscale hotels, resorts, or fine-dining establishments.
• Relevant culinary diploma or degree from a recognized institute; additional certifications in food safety are an advantage.
• Flexibility to work varied shifts, including weekends and holidays, and ability to perform in a fast-paced environment.