– Sous Chef / Head Chef

Company: Brij Hotels & Resorts

Property: Brij Bageecha, Kukas, Jaipur, Rajasthan

Department: Food Production

Position: Sous Chef / Head Chef

Reports To: General Manager

Job Purpose To oversee the overall kitchen operations at Brij Bageecha, ensuring high standards of food quality, taste, presentation, hygiene, and guest satisfaction while managing kitchen staff, food costs, inventory, and operational efficiency.

Key Responsibilities (KRAs)

- Kitchen Operations: Manage day-to-day kitchen activities, food preparation, production, and service operations.
- Food Quality & Presentation: Maintain consistent food quality, taste, portion control, and presentation as per brand standards.
- Team Management: Lead, train, schedule, and supervise kitchen staff to ensure smooth and productive operations.
- Menu Planning: Develop menus, introduce new dishes, and ensure menu variety in line with guest preferences and property standards.
- Cost Control & Inventory: Monitor food costs, manage kitchen inventory, control wastage, and coordinate with Purchase and Stores for timely procurement.
- Hygiene & Food Safety: Ensure compliance with food safety standards, sanitation procedures, and kitchen cleanliness.
- Guest Satisfaction: Handle guest feedback related to food and coordinate with the service team to resolve concerns promptly.
- Coordination: Work closely with the F&B;,



Purchase, Stores, and Operations teams to ensure seamless service.
- Standard Operating Procedures: Implement kitchen SOPs, maintain recipe standards, and ensure proper documentation.
- Operational Efficiency: Ensure optimum utilisation of manpower, equipment, ingredients, and other kitchen resources.

Qualifications & Experience

- Diploma or degree in Hotel Management or Culinary Arts preferred.
- Minimum 5–8 years of relevant kitchen experience in hotels, resorts, or premium hospitality establishments.
- Previous experience as a Sous Chef, Head Chef, or in a similar leadership role preferred.
- Strong knowledge of Indian and other relevant cuisines, food safety, menu planning, and kitchen cost control.
- Excellent leadership, team management, communication, and problem-solving skills.

Key Competencies

- Kitchen leadership and team management
- Food quality and consistency
- Cost control and inventory management
- Menu development and creativity
- Hygiene and food safety compliance
- Planning, coordination, and operational efficiency

Overall Responsibility: To take complete ownership of the kitchen operations at Brij Bageecha, Kukas, ensuring excellent food quality, smooth kitchen functioning, cost efficiency, and a consistently high standard of guest experience.

📌 Sous Chef (Gurugram)
🏢 Brij Hotels
📍 Gurugram