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

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