Company Description Pravasa Hotels is a boutique hospitality brand that brings together travel, comfort, and wellness-focused stays. Rooted in the Indian ethos of “the guest is divine,” the brand blends contemporary comforts with warm, traditional service for business travelers, families, and solo guests. Pravasa creates calming, thoughtfully designed spaces with minimal interiors, natural materials, and personalized in-room rituals that support rest and wellbeing. With properties across multiple Indian destinations, the company focuses on authentic, locally minded hospitality and consistently delivers high guest satisfaction. Pravasa continues to grow its presence across India, offering partnership and travel opportunities through its expanding portfolio of hotels and services. Role Description The Senior Sous Chef is a full-time, on-site role based at Pravasa Hotels in Belgaum. This role supports the Head Chef in overseeing daily kitchen operations, including menu execution, food preparation, and plating that align with Pravasa’s wellness-forward hospitality philosophy. The Senior Sous Chef supervises and trains kitchen staff, maintains high standards of food quality, hygiene, and safety, and ensures efficient coordination between kitchen and service teams. Day-to-day responsibilities include managing inventory, supporting menu development with seasonal and locally sourced ingredients, monitoring cost control, and ensuring consistency in taste and presentation.



The role also involves collaborating with management to enhance guest experiences, handling special dietary requests, and contributing to a calm, well-organized kitchen workplace. Qualifications
• Culinary expertise

skills:
strong foundation in cooking techniques, food preparation, menu execution, and presentation.
• Kitchen operations

skills:
experience in supervising staff, managing inventory, maintaining hygiene standards, and ensuring food safety compliance.
• Leadership and teamwork

skills:
ability to lead a kitchen brigade, coach team members, delegate tasks, and collaborate effectively with front-of-house staff.
• Quality and guest experience

skills:
focus on consistency, taste, plating, and responsiveness to guest feedback and dietary preferences.
• Planning and organizational

skills:
capability to manage multiple orders, handle peak service times, and control costs without compromising quality.
• Relevant

qualifications:
diploma or degree in Culinary Arts or Hotel Management, with prior experience as Sous Chef or Senior Sous Chef in hotels or high-volume restaurants.
• Additional beneficial

skills:
knowledge of Indian and international cuisines, experience with wellness-oriented or health-conscious menus, basic computer literacy for inventory and reporting, and familiarity with local sourcing practices.

📌 Senior Sous Chef (Belagavi)
🏢 Pravasa Hotels
📍 Belagavi