Sous Chef Jobs

Sous Chef Banquets (Maharaj) - Fairmont Agra
FAIRMONT —Agra, Uttar Pradesh
- Full-time
- Inventory management
- Bachelor's degree
- Mentoring
Quick apply
13d
Executive Sous Chef - Fairmont Agra
FAIRMONT —Agra, Uttar Pradesh
- Full-time
- Cooking
- Bachelor's degree
- Diploma
Quick apply
13d
Sous Chef Bakery - Fairmont Agra
AccorHotel —Agra, Uttar Pradesh
- Full-time
- Cooking
- Bachelor's degree
- Diploma
Quick apply
12d
Sous Chef-Continental
VILLA SHANTI —Puducherry, Puducherry
- ₹40,000 - ₹45,000 a month
- Full-time
- Cooking
- Food service experience
- In-person
- Health insurance
- Food provided
Quick apply
Jr. Sous Chef Bakery - Fairmont Agra
AccorHotel —Agra, Uttar Pradesh
- Full-time
- Cooking
- Bachelor's degree
- Diploma
Quick apply
12d
Executive Sous Chef
Amritara Hotel & Resorts Pvt.Ltd —Rishikesh, Uttarakhand
- ₹35,000 - ₹40,000 a month
- Full-time
- Cooking
- In-person
- Restaurant experience
- Food provided
Quick apply
Sous Chef/Head Chef
The Creatif Wagon —Colva, Goa
- ₹40,139.21 - ₹65,749.54 a month
- Weekend availability
- Cooking
- Team management
- In-person
- Paid time off
Quick apply
Executive Sous Chef
Marriott International, Inc —Goa, Goa
- Full-time
- Hospitality
- 12th Pass
- Communication skills
Sous Chef- DT Airport Jaipur
Hilton —Jaipur, Rajasthan
- Full-time
- Hospitality
- 12th Pass
- Bachelor's degree
Head Chef
Campaign Scouts Network (CSN) India —Bhubaneswar, Odisha
- ₹25,000 - ₹40,000 a month
- Full-time
- Cooking
- Team management
- In-person
- Flexible schedule
- Food provided
Quick apply
Head Chef
The Beer Cafe —Bhubaneswar, Odisha
- ₹40,000 - ₹50,000 a month
- Full-time
- Cooking
- Team management
- In-person
- Flexible schedule
- Food provided
Quick apply
3d
Executive Chef
Touchwood Entertainment Limited —Faridabad, Haryana
- ₹1,00,000 - ₹1,50,000 a month
- Full-time
- Inventory management
- Cooking
- Bachelor's degree
Quick apply
2d
Sous Chef
Le Petit Hospitality —Pune, Maharashtra
- ₹35,000.00 - ₹55,056.19 a month
- Weekend availability
- Cooking
- In-person
- Leadership
- Food provided
Quick apply
8d
Sous Chef / Chef De Cuisine - Western
Marriott International, Inc —Jaipur, Rajasthan
- Full-time
- Hospitality
- 12th Pass
- Communication skills
10d
Sous Chef
Ramada by Wyndham, Mussoorie Mall Road —Dehradun, Uttarakhand
- Full-time
- Sales
- Cooking
- Microsoft Office
Quick apply
Jr. Sous Chef - Dt Airport Jaipur
Hilton —Jaipur, Rajasthan
- Full-time
- Hospitality
- Cooking
- 12th Pass
CULINARY LEADERSHIP (HEAD CHEF / SOUS CHEF / CHEF DE PARTIE)
Gracious Homes Pvt Ltd —Pilerne, Goa
- Up to ₹40,000 a month
- Full-time
- Inventory management
- Cooking
- English
- Paid time off
- Food provided
Quick apply
Sous Chef
Winni Retails Pvt. Ltd. —Patna, Bihar
- ₹40,000 - ₹60,000 a month
- Full-time
- Cooking
- Bachelor's degree
- In-person
- Health insurance
Quick apply
3d
CDP/Sous Chef
Surya Grand Hotel —Kalpetta, Kerala
- ₹38,000 - ₹45,000 a month
- Full-time
- Cooking
- Food service experience
- In-person
- Food provided
Quick apply
Sous Chef (Peruvian & Nikkei Cuisine) - Expat
Marriott International, Inc —Mumbai, Maharashtra
- Full-time
- 12th Pass
- Communication skills

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Sous Chef Banquets (Maharaj) - Fairmont Agra

FAIRMONT -
Agra, Uttar Pradesh

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Job details

Full-time
13 days ago

Qualifications

Inventory management
Cost control
Menu planning
Bachelor's degree
Hospitality Management
Mentoring
Chef
Diploma
Restaurant experience
Communication skills
Kitchen experience

Full job description

Company Description

"Why work for Accor?

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"

Job Description

**Job Responsibilities:**

Assign in detail, specific duties to all employees under his/her supervision and instruct them in their work
Ensure personal cleanliness and proper deportment of all team members
Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage
Discuss with the Executive Chef and recommend menu price adjustments
Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out
Ensure that all equipment and perishable items are stored in their designated place and in the most hygienic manner
Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
Suggest new recipes and products which may improve quality of food or lower food costs
Check the maintenance of all kitchen equipment and report any defects promptly
Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to
Oversee banquet kitchen operations and coordinate with the Banquet Manager to ensure timely and accurate execution of events
Provide training and mentoring to kitchen staff to develop their culinary skills and professional competencies
Maintain detailed records of food costs, portion control, and inventory to support budgeting and cost management objectives
Conduct regular quality audits and food safety inspections to maintain compliance with health and hygiene standards
Liaise with the stewarding department to ensure adequate supply of clean equipment and utensils for banquet service

Qualifications

Diploma or Bachelor's degree in Hotel Management, Hospitality Management, or Culinary Arts.
Professional culinary training from a recognized culinary institute is highly preferred.
Food Safety and Hygiene certification (such as FSSAI Food Safety Training in India) is an advantage.
Minimum 5-7 years of professional culinary experience, with at least 2-3 years in a supervisory or sous chef role in a high-volume banquet or fine dining environment.
Proven experience in banquet kitchen operations, menu planning, and coordination with banquet management teams.
Strong knowledge of food safety regulations, hygiene standards, and compliance with local health and safety legislation.
Demonstrated expertise in cost control, inventory management, portion control, and food waste reduction.
Proficiency in kitchen equipment operation and maintenance, with the ability to troubleshoot common issues.
Excellent leadership and mentoring skills with the ability to train and develop culinary staff.
Strong communication and interpersonal skills to effectively collaborate with Executive Chef, Banquet Manager, and stewarding departments.
Experience in recipe development and menu innovation to enhance food quality and operational efficiency.

Additional Information

WHAT IS IN IT FOR YOU:

Come As You Are
Work With Purpose
Grow, Learn and Enjoy
Explore Limitless Possibilities

Quick apply

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