About the Role

We are looking for a skilled and passionate Sous Chef to join the culinary team at our boutique property in Gular, Uttarakhand. The candidate will independently manage their assigned section and should have strong expertise in North Indian and South Indian cuisine, along with hands-on experience in an electric/induction-based kitchen.

The role requires solid culinary fundamentals, consistency in execution, attention to detail, and the ability to maintain high standards of quality, hygiene, food safety, and service readiness.

Key Responsibilities

1. Section Management & Kitchen Operations

- Independently manage the assigned kitchen section and ensure smooth daily operations.
- Prepare and execute authentic North Indian and South Indian dishes.
- Ensure consistent quality, timely execution, and adherence to culinary standards.

2. Electric Kitchen Operations

Operate induction cooktops and modern electric kitchen equipment efficiently.

Adapt cooking techniques, temperature control, reheating, finishing, and preparation methods to an electric kitchen setup.

- Ensure safe and efficient use of all assigned equipment.

3. Mise en Place & Preparation

- Manage daily mise en place for curries and assigned preparations.
- Handle cutting, preparation, gravy production, reheating, and finishing.
- Ensure all mise en place is properly prepared, labelled, stored, and service ready.

4. Quality & Portion Control

- Maintain consistency in taste, texture, portioning, cooking techniques, and presentation.
- Follow standard recipes and plating guidelines.

5. Hygiene & Food Safety

- Maintain impeccable cleanliness and hygiene across the assigned section.
- Follow HACCP principles, food safety standards, and company SOPs at all times.

6. Inventory & Stock Management

- Monitor daily inventory and storage of ingredients.
- Ensure proper stock rotation, freshness, and wastage control.
- Report shortages, quality issues, and wastage to the Management.

7. Service Coordination

- Coordinate with the service team and other kitchen sections for smooth and timely food dispatch.




- Maintain clear communication and proactively manage section requirements during service.

8. Team Support & Training

- Guide and mentor Commis Chefs and kitchen helpers.
- Support the team in maintaining discipline, efficiency, hygiene, and quality standards.

9. F&B; Team Management

· Team Leadership & Supervision: Oversee the overall F&B; team, ensuring effective supervision, accountability, discipline, and smooth execution of daily operations.

· Manpower & Shift Planning: Manage manpower deployment, duty allocation, shift planning, attendance, and staffing requirements in line with operational needs.

· Training & Development: Conduct regular briefings, on-the-job training, service coaching, and performance feedback to continuously develop team capabilities.

· Service Standards: Ensure consistent adherence to boutique hospitality service standards, grooming protocols, guest interaction, food presentation, and overall service quality

· Interdepartmental Coordination: Maintain seamless coordination between the F&B; service team, kitchen, front office, housekeeping, and management for efficient property operations.

· Guest Experience: Ensure personalised, attentive, and consistent guest service while proactively addressing guest requirements, feedback, and service concerns.

· Operational Control: Monitor daily F&B; operations, identify service gaps and operational challenges, and implement timely corrective measures.

· Hygiene & Safety: Ensure strict compliance with food safety, hygiene, sanitation, workplace safety, and property-level operational protocols.

· Performance Management: Monitor individual and team performance, provide constructive feedback,



and drive accountability against defined operational standards.

· Team Engagement: Foster a professional, collaborative, and service-oriented team culture that encourages ownership, communication, and continuous improvement.

· Management Reporting: Highlight operational requirements, staffing concerns, guest feedback, and key F&B; developments to the management for timely decision-making.

· Overall Ownership: Ensure the F&B; team remains aligned with the property's operational objectives, service philosophy, and overall standards of boutique hospitality.

10. Equipment & Quality Reporting

- Ensure proper handling and upkeep of kitchen equipment.
- Promptly report equipment malfunctions, maintenance requirements, or food-quality concerns to the Management.

Qualifications & Experience

4–6 years of relevant culinary experience in premium hotels, boutique properties, resorts, or similar establishments.

- Strong expertise in North Indian and South Indian cuisine.
- Mandatory: Prior hands-on experience in an electric/induction-based kitchen.
- Strong understanding of electric cooking methods, temperature control, and contemporary kitchen equipment.
- Ability to independently manage a section with minimal supervision.
- Good knowledge of kitchen operations, hygiene, HACCP, and food safety practices.
- Good communication, coordination, and team-handling skills.

Preferred Attributes

- Diploma/Certification in Culinary Arts or Hotel Management.
- Experience in boutique property, resort, or independent kitchen operation.
- Comfortable working in a modern electric-kitchen environment.
- Proactive, disciplined, hands-on, and quality-focused.
- Strong team player with the ability to perform effectively in a fast-paced kitchen environment.

Benefits

- Food provided
- On-site role

Job Details

- Work Location: The Big Bridge, Gular, Uttarakhand
- Employment Type: Full-time
- Work Mode: On- Site

Pay: ₹30,000.00 - ₹36,000.00 per month

Benefits:

- Food provided

Work Location: In person

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