Company Description GKE Hospitality is a growing hospitality group with a strong presence across Punjab, operating multiple restaurants and food and beverage concepts. Built on a foundation of quality, innovation, and guest-centric service, the group has become a trusted name in the regional hospitality industry. With a team of over 200 skilled professionals, GKE Hospitality combines culinary expertise, efficient operations, and service excellence to deliver memorable dining experiences.

Its diverse portfolio ranges from casual dining to premium restaurant formats, all maintaining high standards of food quality, hygiene, and hospitality. The company is committed to sustainable growth, nurturing talent, and setting new benchmarks in the hospitality sector.

Role Description The Sous Chef is a full time, on-site role based in the Mohali district, supporting the Head Chef in daily kitchen operations. This role includes supervising kitchen staff, overseeing food preparation and presentation, and ensuring consistent quality and adherence to hygiene and safety standards.

The Sous

Chef will help plan and execute menus, manage inventory and ordering, and coordinate with front-of-house teams to ensure smooth service.

Responsibilities also include training team members, monitoring portion control and waste, and assisting in cost management.



The role requires hands-on involvement during service hours and active participation in developing new dishes and improving kitchen workflows.

Qualifications

- Strong culinary skills with proven experience in professional kitchens, preferably in multi-outlet or high-volume restaurant environments.
- Knowledge of food safety, hygiene standards, and kitchen health and safety regulations, with a focus on maintaining clean and compliant workspaces.
- Menu planning and food production skills, including familiarity with contemporary dining trends and efficient batch preparation.
- Team leadership abilities, including coaching, scheduling, and performance oversight for kitchen staff.
- Operational skills such as inventory management, stock rotation, and collaboration with procurement for ordering and cost control.
- Strong communication and coordination skills to work effectively with chefs, management, and front-of-house teams.
- Ability to work in a rapid-paced environment, manage multiple tasks, and maintain quality under pressure.
- Diploma or degree in Culinary Arts or Hotel Management, or equivalent professional training; prior experience as a Junior Sous Chef or similar role is an advantage.
- Flexibility to work shifts, weekends, and holidays as required by restaurant operations.

📌 Sous Chef (India)
🏢 GKE Hospitality
📍 India