The Sous Chef – Multi-Cuisine will be responsible for supporting the Head Chef in overseeing kitchen operations, ensuring consistency in food quality, and maintaining high standards of hygiene, presentation, and efficiency. This role requires strong leadership capability, hands-on cooking expertise across multiple cuisines, and the ability to manage a fast-paced kitchen environment.

You will play a key role in team supervision, production planning, and maintaining operational discipline while delivering a superior guest experience.

Assist in managing day-to-day kitchen operations
Supervise and guide junior kitchen staff across sections
Ensure consistency in taste, quality, and presentation
Monitor food cost, wastage, and portion control
Maintain hygiene and food safety standards as per SOPs
Support menu planning, trials, and new dish development
Coordinate with service team for smooth kitchen operations




Handle kitchen operations in absence of Head Chef

Requirements
6–10 years of relevant culinary experience
Strong exposure to multi-cuisine (Continental, Indian, basic Asian)
Proven experience in team handling and kitchen supervision
Positive understanding of food costing and kitchen controls
Ability to work in high-pressure environments
Strong communication and leadership skills
Culinary diploma or equivalent preferred

Benefits
Competitive salary aligned with premium hospitality standards
Opportunity to work with a structured and growth-focused brand
Career progression into Head Chef roles
Professional kitchen environment with defined SOPs
Exposure to menu innovation and concept development

📌 Sous Chef – Multi-Cuisine (Udaipur)
🏢 HRorion
📍 Udaipur