Sous Chef

Sofitel Sydney Wentworth

Pune, India
On-site
Oversee food quality and consistency
Lead and mentor culinary team
Manage kitchen operations
Collaborate with the Executive Chef to oversee food quality, consistency, and presentation across all service outlets and banquet operations

Job Summary

  • Collaborate with the Executive Chef to oversee food quality, consistency, and presentation across all service outlets and banquet operations.
  • Lead and mentor the culinary team, providing hands-on training, constructive feedback, and professional development opportunities.
  • Manage kitchen operations in the absence of the Executive Chef, making decisive decisions to maintain service excellence.

Matching Summary

Collaborate with the Executive Chef to oversee food quality, consistency, and presentation across all service outlets and banquet operations.

Skills & Requirements

Must-have

  • Oversee food quality and consistency
  • Lead and mentor culinary team
  • Manage kitchen operations
  • Cost control and budgeting
  • Ensure food safety protocols
  • Manage inventory and ordering

Nice-to-have

  • Passion for culinary excellence
  • Continuous learning and mentoring
  • Adapt to changing priorities
  • Problem-solving mindset

Key Requirements

  • Minimum 5+ years of professional culinary experience
  • Proven expertise managing A La Carte and banquet operations
  • Strong background in kitchen leadership
  • Comprehensive knowledge of HACCP
  • Demonstrated proficiency in cost control
  • Culinary degree or formal training (preferred)
  • Excellent organizational and time management skills

Work Rights

Not specified

Tailored Resume

Cover Letter