- Assist the Executive Chef and Head Chef in managing daily kitchen operations.

- Prepare and supervise Western dishes, including continental cuisine, steaks, grills, pasta, sauces, soups, and other international specialties.

- Ensure consistency in food quality, taste, presentation, and portion control.

- Supervise and train kitchen associates, ensuring efficient workflow and teamwork.

- Monitor food costs, control wastage, and ensure effective inventory management.

- Maintain food safety, hygiene, sanitation, and HACCP standards.

- Ensure proper storage, stock rotation, and FIFO procedures.

- Coordinate with other kitchen sections and service teams for smooth operations.

- Assist in menu planning, recipe development, and seasonal promotions.

- Ensure compliance with hotel policies, operational standards,



and food safety regulations.

- Diploma or Degree in Culinary Arts, Hotel Management, or an equivalent qualification.

- Minimum 4–6 years of experience in hotel kitchen operations, preferably in a reputed hotel.

- At least 1–2 years of experience in a supervisory role as a Demi Chef de Partie, Chef de Partie, or equivalent.

- Strong knowledge of Western and Continental cuisine, cooking techniques, sauces, and food presentation.

Don't quite meet every single requirement, but still believe you'd be a outstanding fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.

📌 Sous Chef - Western (Uttar Pradesh)
🏢 Crowne Plaza Hotels u0026 Resorts
📍 Uttar Pradesh