+ 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 productive 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 great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today. At IHG Hotels & Resorts, we are proud to be an equal prospect employer. We firmly believe that all our colleagues deserve to be treated equally and have the same opportunities to develop and grow their skills within our business and provide equal employment opportunities to all applicants and colleagues without regard to an individual's, race, color, ethnicity, national origin, religion, sex, sexual orientation, gender identity or expression, age, disability, marital or familial status, veteran status or any other characteristic protected by law.

📌 Sous Chef - Western (India)
🏢 IHG
📍 India