Position Summary:
This position assists in the management of kitchen operations within a small to medium full-service hotel , which may include one or more F&B; outlets , banqueting , or catering services . Responsibilities include menu planning and costing , culinary innovation , staff supervision , and maintaining food quality and hygiene standards .
Duties and Responsibilities
Financial Returns
Operate within all pre-set budgetary limits
Assist the Executive Chef in the preparation and management of the department's budget

People
Establish and maintain effective working relationships with team members
Supervise, train, and support assigned culinary staff to ensure a high-performing kitchen team
Assist with manpower planning and management for the kitchen team

Guest Experience
Understand and respond effectively to guest needs
Ensure a high level of guest satisfaction by maintaining excellent food quality, presentation, and timeliness

Responsible Business
Participate in menu planning and costing
Develop and write standard recipes and production methods




Innovate by creating recent dishes and food products
Maintain technical excellence in culinary practices and mentor junior staff
Organize and execute special events and food promotions in coordination with F&B; and marketing teams
Maintain up-to-date product knowledge including ingredients, market trends, suppliers, and equipment
Ensure kitchen cleanliness , equipment hygiene , and personal hygiene according to food safety standards

Accountability
Responsible for managing kitchen operations in a single F&B; outlet , a shift , or a specific section of kitchen operations. This includes ensuring adherence to culinary standards, effective team management, and collaboration with the Executive Chef to deliver an exceptional dining experience.
Qualifications and Requirements
Diploma or Vocational Certificate in Culinary Arts or a related field
3 years of culinary experience , with at least 1 ye

📌 Sous Chef Nainital
🏢 IHG Hotels & Resorts
📍 Nainital