Job Responsibilities:

- Culinary Excellence: Supervise food preparation, presentation, and quality to meet hotel standards.
- Kitchen Management: Manage kitchen staff, including scheduling, training, mentoring, and enforcing discipline.
- Menu & Inventory: Assist in menu planning, recipe development, and manage inventory levels, including ordering and stock rotation.
- Safety & Hygiene: Ensure compliance with all safety and sanitation regulations (e.g., HACCP/FSSAI) and maintain a clean kitchen environment.
- Service Coordination: Coordinate service timing with F&B; staff and resolve guest complaints/special requests.
- Leadership: Assume responsibility for the kitchen when the Executive Chef is absent. Indeed +6

Requirements:

- Minimum 2–5 years of experience in a similar high-volume,



qualified kitchen role.
- Culinary arts degree or formal training is preferred.
- Strong knowledge of cooking methods, kitchen equipment, and best practices.
- Excellent leadership, communication, and organizational skills.
- Ability to work under pressure and in a fast-paced environment. Monster +7

Key Skills:

- Leadership & Team Management
- Culinary Expertise & Creativity
- Food Cost Control
- Quality Control
- Health & Safety Knowledge

Pay: ₹20,000.00 - ₹40,000.00 per month

Benefits:

- Food provided
- Leave encashment
- Provident Fund

Work Location: In person

📌 Sous Chef (India)
🏢 Ponmalligal Hospital Private
📍 India