The Sous Chef will assist in managing the complete kitchen operation, ensuring quality food production, hygiene standards, food cost control, and productive team management.
Key Responsibilities
- Supervise food preparation and production
- Ensure FSSAI and hygiene compliance
- Manage food cost and wastage
- Plan menus with the Executive Chef
- Train kitchen associates
- Handle buffet, à la carte, and banquet operations
- Maintain kitchen inventory and equipment
Requirements & Experience
- Degree/Diploma in Hotel Management or Culinary Arts
- 5–8 years of experience in reputed hotels or resorts
- Prior experience in boutique hotels or leisure hill resorts is preferred
- Strong communication and teamwork skills
Job Summary
LocationDalhousie
DepartmentCulinary & Kitchen Operations
Experience5-8 Years
Employment TypeFull-Time
Posted Date20 Jul 2026
📌 Sous Chef (Dalhousie)
🏢 Kaara Hospitality & Leisure
📍 Dalhousie
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