Company Description Peopleons is a recently established global enterprise focused on expanding organizational reach and connecting talent with companies across regions. Operating on a worldwide scale, Peopleons specializes in HR consultancy to help organizations optimize their potential.

The company is committed to designing strategic initiatives that support growth and excellence for clients in diverse markets. By delivering services that transcend geographical limitations, Peopleons aims to create meaningful, long-term partnerships between employers and candidates. Team members join a dynamic environment that values innovation, collaboration, and impact.

Role Description The Sous Chef will support the Head Chef in managing daily kitchen operations in an on-site setting located in India. This full-time role involves overseeing food preparation, supervising kitchen staff, and ensuring dishes meet quality, safety, and presentation standards.

The Sous

Chef will assist in menu planning, maintain inventory levels, coordinate with suppliers, and help control food costs.

Responsibilities include enforcing hygiene and sanitation protocols, training team members on culinary techniques, and contributing to a positive, efficient work environment. The role may also involve collaborating on new recipes and special menus, while ensuring timely service during peak hours.

** – Chef (CDP / Sous Chef Level)

Job Title - Chef (CDP / Sous Chef Level)

Job Summary**

The Private Chef is responsible for planning, preparing, and presenting high-quality meals for the VIP, VVIP. The role requires exceptional culinary skills, attention to detail, confidentiality, flexibility, and the ability to maintain the highest standards of food safety and hygiene.



The chef should be capable of preparing a wide variety of international cuisines while accommodating dietary preferences and nutritional requirements.

Key Responsibilities

Culinary Operations

Prepare breakfast, lunch, dinner, snacks, and special meals as required.

Cook a variety of cuisines including Continental, Mediterranean, Italian, French, Arabic, Asian, Indian, and healthy cuisine.

Develop creative and seasonal menus based on the principal's preferences.

Prepare meals for gatherings, events, and VIP guests.

Ensure all food is prepared to the highest quality and presentation standards.

Bake breads, pastries, desserts, and specialty items when required.

Prepare children's meals according to dietary requirements when applicable.

Menu Planning & Nutrition

Design weekly and monthly meal plans.

Accommodate allergies, dietary restrictions, religious preferences, and medical requirements.

Introduce recent recipes and healthy meal options.

Monitor portion control and nutritional balance.

Kitchen Management

Maintain a clean, organized, and hygienic kitchen at all times.

Ensure compliance with food safety and HACCP standards.

Monitor food inventory and storage.

Purchase fresh ingredients and kitchen supplies within approved budgets.

Minimize food waste through effective inventory management.

Maintain kitchen equipment and coordinate servicing when required.

Premises Support

Coordinate meal schedules with the staff.

Prepare travel meals and packed lunches when necessary.

Support special occasions and events with customized menus.

Work flexible hours based on schedule.





Administrative Responsibilities

Maintain food purchasing records and expense reports.

Track inventory and stock levels.

Recommend premium ingredients and kitchen equipment.

Assist with budgeting for kitchen operations.

Required Qualifications

Diploma or Degree in Culinary Arts or Hospitality Management.

Professional culinary certification preferred.

Food Safety/HACCP Certification is an advantage.

Experience

3–7 years of experience as a Chef de Partie, Sous Chef

Experience in luxury , VIP, villas, boutique hotels, or five-star hotels is highly preferred.

Experience preparing international cuisine for high-profile clients.

Skills & Competencies

Excellent culinary and presentation skills.

Strong knowledge of international cuisines.

Menu planning and recipe development.

Knowledge of nutrition and special dietary requirements.

Food safety and hygiene expertise.

Strong organizational and time management skills.

Ability to multitask in a rapid-paced environment.

High level of discretion, professionalism, and confidentiality.

Positive attitude and attention to detail.

Excellent communication and interpersonal skills.

Personal Attributes

Trustworthy and highly discreet.

Well-groomed and professional appearance.

Flexible and adaptable to changing schedules.

Calm under pressure.

Passionate about culinary excellence.

Service-oriented with a guest-first mindset.

Reliable, punctual, and self-motivated.

Key Performance Indicators (KPIs)

Consistent food quality and presentation.

Compliance with food safety standards.

Effective kitchen organization and cleanliness.

Inventory accuracy and minimal food wastage.

Timely meal preparation and service.

Cost control and budget adherence.

Creativity in menu planning and meal variety.

📌 Sous Chef (India)
🏢 Peopleons
📍 India