Sous Chef-Western

Alila Hotels; Goa; On-site; INR 450,000 - 750,000; Full time

Job summary

Alila Diwa Goa is seeking a dedicated Sous Chef to assist the Chef de Cuisine in running the kitchen with a focus on quality and guest satisfaction.

You will help plan, organize, and control kitchen operations in a luxury hotel setting, ensuring compliance with brand standards and safety guidelines while contributing to the department's profitability.

Qualifications

• Experience: Sous Chef with 2+ years or Chef de Partie with 4+ years in hotels or large restaurants.
• Experience in luxury international brands preferred.
• Knowledge of kitchen hygiene and safety standards required.

Responsibilities

• Assist Chef de Cuisine in managing kitchen operations and administration.
• Help plan, organize, direct and control the kitchen to ensure guest satisfaction.
• Contribute to achieving profit center goals through efficient operation.

Skills

Kitchen operations

Leadership

Planning

Guest satisfaction

Team management

Education

Kitchen Production or Management qualification

Tools

MS Office

Recipe Maintenance System

Job description

Summary

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

Organization - Alila Diwa Goa

Summary

You will be responsible to assist with the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Sous Chef is responsible to assist the Chef de Cuisine in managing his / her assigned kitchen operation as a successful independent profit center, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation and administration.

Qualifications

Minimum 2 years work experience as Sous Chef or 4 years as Chef de Partie in a hotel or large restaurant with good standards; preferably with experience in luxury international brands. Qualification in Kitchen Production or Management will be an advantage. Comprehensive knowledge of kitchen hygiene practices and occupational health and safety standards will be essential. Basic Computer Skills in MS Office, and Recipe Maintenance System is preferred.