Sous chef Jobs

Head Chef
IBIS STYLES —Mysuru, Karnataka
- Full-time
- Inventory control
- Inventory management
- Cooking
Quick apply
Sous Chef Bakery
Madhurima Sweets —Chinhat, Lucknow, Uttar Pradesh
- ₹30,000 - ₹45,000 a month
- Full-time
- In-person
- Diploma
- Kitchen experience
- Food provided
Quick apply
Sous Chef
Sunil International —Surat, Gujarat
- ₹35,000 - ₹45,000 a month
- Full-time
- Cooking
- Travel
- Food service
- Food provided
Quick apply
Executive Chef
Rubystone hospitality —Dehradun, Uttarakhand
- Up to ₹40,000 a month
- Full-time
- Hospitality
- Inventory control
- Customer service
Quick apply
CDP Chef
Amritara Hotel & Resorts Pvt.Ltd —Rishikesh, Uttarakhand
- ₹20,000 - ₹25,000 a month
- Full-time
- Cooking
- Organisational skills
- In-person
- Food provided
Quick apply
10d
Head Chef
Countryside Heaven private limited —Manali, Himachal Pradesh
- ₹23,000 - ₹28,000 a month
- Full-time
- Cooking
- Math
- Food service
- Cell phone reimbursement
- Flexible schedule
Quick apply
5d
Sous Chef
The IRISH House Pvt Ltd —Navi Mumbai, Maharashtra
- From ₹45,000 a month
- Weekend availability
- Cooking
- Team management
- In-person
- Paid time off
- Food provided
Quick apply
Junior Sous Chef
Hotel Nakshatra, A Unit of PNS Industries Private Limited —Vellore, Tamil Nadu
- ₹30,000 - ₹40,000 a month
- Full-time
- Cooking
- Administrative experience
- In-person
- Paid time off
- Food provided
Quick apply
Executive Chef
Holiday Food Service, Saravanampatti —Saravanampatti, Coimbatore, Tamil Nadu
- ₹45,000 - ₹55,000 a month
- Full-time
- Cooking
- In-person
- Diploma
Quick apply
Sous Chef
Bliss Chocolates India Pvt Ltd —Bangalore City, Bengaluru, Karnataka
- From ₹45,000 a month
- Full-time
- Inventory management
- Team management
- In-person
- Food provided
Quick apply
Sous Chef
Bombay Surgical Co —Balewadi, Pune, Maharashtra
- ₹45,000 - ₹65,000 a month
- Full-time
- English
- In-person
- Diploma
Quick apply
10d
Sous Chef
Southern Gourmet bites —Tiruchirappalli, Tamil Nadu
- ₹30,000 - ₹35,000 a month
- Full-time
- Cooking
- Food service
- In-person
- Food provided
Quick apply
sous chef - italian cusine
GRAND PARAGON PVT LTD —Chandigarh, Chandigarh
- ₹28,000 - ₹30,000 a month
- Full-time
- Hospitality
- Cooking
- Team management
- Food provided
- Paid sick time
Quick apply
2d
Junior Sous Chef
Châlet D’or —Noida, Uttar Pradesh
- ₹30,000 - ₹50,000 a month
- Cooking
- Team management
- In-person
- Food provided
Quick apply
Sous Chef
Marriott International, Inc —Surat, Gujarat
- Full-time
- 12th Pass
- Communication skills
Head Chef - Italian
Jamaica Craft Cafe & Restaurant —Zirakpur, Punjab
- ₹40,000 - ₹45,000 a month
- Full-time
- Cooking
- Team management
- In-person
Quick apply
Sous Chef
The Choice School —Kochi, Kerala
- Full-time
- Hospitality
- Cooking
- English
Quick apply
Sous Chef
Gokulam Grand Kovalam —Kovalam, Thiruvananthapuram, Kerala
- ₹35,000 - ₹42,000 a month
- Full-time
- Team management
- In-person
- Diploma
- Food provided
Quick apply
Sous Chef – South Indian Cuisine
The Sanctuary Bar & Kitchen —Hyderabad, Telangana
- ₹80,000 - ₹90,000 a month
- Full-time
- Cooking
- Team management
- Food service
- Food provided
Quick apply
Pizza Chef
Churchgate Hospitality Pvt Ltd (Nksha Restaurant) —Colaba, Mumbai, Maharashtra
- ₹13,000 - ₹45,000 a month
- Weekend availability
- English
- In-person
- Restaurant
- Health insurance
Quick apply

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Head Chef

IBIS STYLES -
Mysuru, Karnataka

Quick apply

Job details

Full-time

Qualifications

Inventory control
Vendor management
Inventory management
Procurement
Supply chain
Cooking
Menu planning
Culinary Arts
Quality assurance
Team management
Staff training
Kitchen management
Chef
Diploma
Financial acumen
Communication skills
Kitchen experience
Time management

Full job description

Company Description

Company Description

Join us at Accor, where life pulses with passion!

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,
Join us and become a Heartist®.

Job Description

We're looking for an experienced and creative Head Chef to lead our kitchen operations in ibis Styles Mysuru, India. The ideal candidate will be passionate about culinary excellence, possess exceptional leadership abilities, and demonstrate a proven track record in menu innovation, food quality control, and team management. As Head Chef, you will be responsible for ensuring our kitchen operates efficiently while maintaining the highest standards of hygiene, safety, and culinary artistry. This is an exciting opportunity to showcase your visionary approach to food preparation and inspire a talented culinary team.

**Kitchen Leadership & Operations**
Manage and oversee all kitchen operations, ensuring smooth workflow and optimal efficiency
Supervise, train, mentor, and motivate kitchen staff to achieve excellence in food preparation and service
Implement standard operating procedures and maintain professional standards across all kitchen activities
Foster a collaborative and supportive kitchen environment that encourages continuous improvement
**Menu Development & Innovation**
Design, develop, and test seasonal and signature menus that reflect culinary trends and customer preferences
Maintain consistency and quality across all dishes while ensuring food presentation meets organizational standards
Analyze customer feedback and dietary requirements to customize menu offerings
Balance creativity with cost-effectiveness to optimize profit margins
**Inventory & Cost Management**
Monitor food inventory levels and place orders strategically to minimize waste and control costs
Analyze food expenses and implement cost-saving measures without compromising quality
Ensure proper storage, labeling, and rotation of all food items in compliance with safety standards
Manage vendor relationships and negotiate pricing to achieve optimal value
**Health, Safety & Quality Assurance**
Enforce strict compliance with food hygiene, safety regulations, and sanitation standards
Conduct regular kitchen inspections and maintain detailed records of health and safety protocols
Implement quality assurance procedures to ensure consistency and excellence in every dish
Stay current with local and national food safety regulations specific to Mysuru operations
**Team Development & Performance Management**
Recruit, onboard, and develop kitchen staff with clear performance expectations and career pathways
Conduct regular performance reviews and provide constructive feedback to support staff growth
Organize training sessions to enhance culinary skills and maintain team motivation
Address performance issues decisively while maintaining a supportive and inclusive workplace
**Cross-Functional Collaboration**
Work closely with front-of-house staff and management to ensure seamless customer satisfaction
Participate in staff meetings and contribute strategic insights to business development initiatives
Communicate transparently with management regarding kitchen challenges, opportunities, and resource needs
Collaborate with procurement and finance teams to optimize operational efficiency

Qualifications

**Required Skills & Competencies**
Exceptional leadership and team management abilities with proven experience motivating diverse culinary teams
Strong communication and interpersonal skills with the ability to work collaboratively across departments
Advanced organizational and time management skills with meticulous attention to detail
Comprehensive knowledge of food safety, kitchen hygiene standards, and sanitation regulations
Analytical mindset with the ability to assess costs, quality metrics, and operational efficiency
Problem-solving capabilities and resilience to work effectively under pressure in fast-paced environments
Creativity and innovation in food presentation, menu development, and culinary techniques
Budget management and financial acumen to control costs and maximize profitability
Flexibility and adaptability to accommodate diverse cuisines, dietary requirements, and customer preferences
**Required Experience**
Minimum 5+ years of professional culinary experience, with at least 2-3 years in a Head Chef or senior sous chef position
Proven track record of successfully managing kitchen operations and leading culinary teams
Demonstrated experience in menu development, food costing, and inventory management
Experience working in high-volume kitchen environments with diverse customer bases
**Required Education & Certifications**
Relevant hospitality or culinary qualifications from a recognized institution
Professional culinary training or certification (e.g., culinary arts diploma or equivalent)
Current food safety certification or willingness to obtain certification upon hire
Knowledge of local food safety regulations and standards applicable to Mysuru, India
**Domain Expertise**
Expert-level culinary knowledge with proficiency in multiple cooking techniques and cuisines
In-depth understanding of food safety protocols, kitchen hygiene standards, and sanitation best practices
Expertise in menu planning, recipe development, and food cost analysis
Knowledge of vendor management, procurement processes, and supply chain optimization
Familiarity with kitchen management systems and point-of-sale technology (preferred)

Quick apply

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