SOUS CHEF-CONTINENTAL

PYRAMID; Meerut; On-site; INR 600,000 - 1,000,000; Full time

Job summary

A leading culinary establishment is seeking an experienced Sous Chef (Continental Cuisine) to join their team in India. The role requires assisting the Corporate Chef in kitchen operations, preparing Continental dishes, and maintaining high standards of food quality and hygiene. The ideal candidate should have 3–6 years of relevant experience and a strong educational background in culinary arts. This is a full-time, mid-senior level position with opportunities for growth.

Qualifications

• Strong knowledge of Continental cuisine and modern plating techniques.
• Experience in multi-outlet operations.
• Ability to train and develop kitchen staff.
• Creative, disciplined, and quality-focused.
• Ability to handle multi-outlet operations under the Corporate Chef.

Responsibilities

• Assist the Corporate Chef in managing kitchen operations.
• Prepare and execute Continental dishes.
• Ensure kitchen hygiene and safety protocols are followed.
• Ensure kitchen hygiene, sanitation, and safety protocols are followed at all times.
• Assist in menu planning, food costing, and standard recipe implementation.
• Maintain inventory levels and ensure optimal use of raw materials.
• Coordinate with the service and management team for smooth operations.
• Ensure food quality and presentation meet brand standards.

Skills

Leadership skills

Time management

Multitasking skills

Creativity

Quality focus

Education

Diploma or Degree in Hotel Management or Culinary Arts

Job description

We are hiring an experienced and passionate Sous Chef (Continental Cuisine) to join our culinary team. The ideal candidate will assist the Corporate Chef in day-to-day kitchen operations, menu execution, and maintaining the highest standards of food quality, hygiene, and presentation across outlets.

Position

Sous Chef – Continental Cuisine

Location

Chandigarh | Agra | Meerut

Company

Pyramid Café Lounge & Bar (La Pyramid Hospitalities Pvt. Ltd.)

Key Responsibilities

• Assist the Corporate Chef /Corporate Manager in supervising and managing kitchen operations.
• Prepare and execute Continental dishes with creativity and consistency.
• Support in training and developing kitchen staff to maintain performance standards.
• Ensure kitchen hygiene, sanitation, and safety protocols are followed at all times.
• Assist in menu planning, food costing, and standard recipe implementation.
• Maintain inventory levels and ensure optimal use of raw materials.
• Coordinate with the service and management team for smooth operations.
• Ensure food quality and presentation meet brand standards.

Requirements

• Diploma or Degree in Hotel Management or Culinary Arts.
• Strong knowledge of Continental cuisine and modern plating techniques.
• Excellent leadership, time management, and multitasking skills.
• Should be creative, disciplined, and quality-focused.
• Ability to handle multi-outlet operations under the guidance of the Corporate Chef.

Experience

• Minimum 3–6 years of relevant experience in a reputed restaurant, lounge, or hospitality group.

Employment Type

Full-time

Seniority Level

Mid-Senior level

Job Function

Management and Manufacturing

Industries

Hospitality