Sous Chef - Hilton Jaipur

Hilton; Jaipur; On-site; INR 240,000 - 480,000; Full time

Job summary

Hilton Jaipur is seeking a Chef de Partie to lead kitchen operations, coaching staff on the floor and ensuring culinary excellence across Outlets or Banquets. You will oversee production lists, line checks, and service pacing, while developing seasonal menus and daily specials, with a focus on maintaining HACCP compliance to uphold safety and quality standards.

Join a dynamic team that values integrity, teamwork, and leadership, offering growth and exposure to international guests in a flagship

Qualifications

• High school diploma; culinary/hospitality education preferred.
• 5+ years cooking experience in Chinese, Banquet, Main, or Pastry kitchens at high‑standard hotels.
• At least 3 years as Chef de Partie or 1 year in a similar role at an international hotel brand.
• Familiar with HACCP standards.
• Experience in international chain hotels preferred.

Responsibilities

• Lead kitchen operations and coach staff, focusing on Outlets or Banquets.
• Oversee production, line checks, and service pacing.
• Develop seasonal menus, promotions, and daily specials.
• Foster cross-department collaboration between Front of House and Back of House teams.
• Assist with inventory management, ordering, and scheduling.
• Uphold health, safety, sanitation, and alcohol regulations.

Skills

Time management

Prioritization

Problem-solving

Leadership

Integrity

Education

High school diploma

Culinary/hospitality education

Job description

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You’ll be the brains behind the kitchen operations, making sure everything runs smoothly and deliciously. You are also a key player in bringing our culinary vision to life.

Responsibilities

• Lead culinary team operations: Provide hands‑on leadership and in‑the‑moment coaching to kitchen staff, with either a focus on Outlets or Banquets
• Oversee production and service: Manage daily kitchen operations, including creating and monitoring production lists, completing line checks, and expediting service periods
• Enhance menu offerings: Develop and implement seasonal menus, promotional features, and daily specials
• Promote cross‑department collaboration: Foster strong, positive relationships between Front of House and Back of House teams to ensure seamless operations.
• Provide administrative support: Assist with inventory management, ordering, and scheduling
• Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well‑being

Must Meet Mandatory Qualifications

• High school diploma; culinary/hospitality education preferred
• Minimum 5 years cooking experience in Chinese, Banquet, Main, or Pastry kitchens at high‑standard restaurants or 5‑star hotels
• At least 3 years as Chef de Partie or 1 year in a similar role at an international hotel brand
• Strong time management, prioritization, and problem‑solving skills under pressure
• Familiar with HACCP standards
• Experience in international chain hotels preferred

Desirable Core Values

A passion for spreading the light and warmth of Hospitality. Acting with Integrity and always doing the right thing. Inspiring others through Leadership. A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.