Junior Sous Chef: Lead Kitchen Ops & Menu Innovation

Hilton; Malaysia; On-site; INR 700,000 - 900,000; Full time

Job summary

Hilton in Mysuru, India, seeks a Junior Sous Chef to lead daily kitchen operations, oversee production and service, and help translate our culinary vision into memorable guest experiences.

You will manage production lists, perform line checks, develop seasonal menus and specials, and promote collaboration between Front of House and Back of House, while maintaining HACCP standards and regulatory compliance.

Qualifications

• High school diploma; culinary/hospitality education preferred.
• 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.

Responsibilities

• Lead culinary team operations: hands‑on leadership and coaching for kitchen staff, focus on Outlets or Banquets.
• Oversee production and service: manage daily kitchen operations, production lists, line checks, and expediting service periods.
• Enhance menu offerings: develop and implement seasonal menus, promotional features, and daily specials.
• Promote cross‑department collaboration between Front of House and Back of House.
• Provide administrative support: inventory management, ordering, and scheduling.
• Uphold regulatory standards: maintain health, safety, sanitation, and alcohol awareness regulations.

Skills

Leadership

Time management

Problem solving

Staff coaching

Education

High school diploma

Culinary/hospitality education preferred

Job description

Hilton in Mysuru, India, seeks a Junior Sous Chef to lead daily kitchen operations, oversee production and service, and help translate our culinary vision into memorable guest experiences.

You will manage production lists, perform line checks, develop seasonal menus and specials, and promote collaboration between Front of House and Back of House, while maintaining HACCP standards and regulatory compliance.