West Bengal Executive sous Jobs – 7 Open Jobs Today

Junior Sous Chef-Indian
Mayfair Hotels and Resorts —Kalimpang, West Bengal
- Morning shift
- Hospitality
- English
- Diploma
Cluster Chef
Zing Restaurants pvt ltd. —Salt Lake, Kolkata, West Bengal
- ₹45,000 - ₹50,000 a month
- Full-time
- Hospitality
- Cooking
- In-person
- Health insurance
- Food provided
Quick apply
Chinese Sous Chef
doma and boma foods pvt ltd —Middleton Row, Kolkata, West Bengal
- ₹18,000 - ₹21,000 a month
- Full-time
- Cooking
- Food service
- In-person
- Paid time off
- Food provided
Quick apply
Sous Chef
HighCater —Unknown, West Bengal
- B.Sc
- Cooking
- Microsoft Office
Quick apply
Commis
AccorHotel —Kolkata, West Bengal
- Full-time
- Hospitality
Quick apply
Demi Chef De Partie
AccorHotel —Kolkata, West Bengal
- Full-time
- Hospitality
Quick apply
10d
dim sum Chef
doma and boma foods pvt ltd —Middleton Row, Kolkata, West Bengal
- ₹10,000 - ₹15,000 a month
- Full-time
- Cooking
- Organizational skills
- In-person
- Paid time off
- Food provided
Quick apply

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executive sous jobs near west bengal

Junior Sous Chef-Indian

Mayfair Hotels and Resorts -
Kalimpang, West Bengal

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Job details

Qualifications

Hospitality
English
Hindi
Chef
Diploma
Restaurant experience
Hospitality management

Full job description

Food & Beverage ProductionKalimpong

Posted On

16 May 2026

End Date

15 Jun 2026

Required Experience

4 - 6 Years

Basic Section

No. Of Openings

BAND

Grade

Designation

Junior Sous Chef

Employment Type

Regular

Closing Date

15 Jun 2026

Organisational

Entity

MAYFAIR Hotels & Resorts Limited

Unit

MAYFAIR Himalayan Spa Resort, Kalimpong

Department

Food & Beverage Production

Sub Department

Indian - Curry

Country

India

State

West Bengal

Location

Kalimpong

Skills

Skill

CUISINE

HOSPITALITY MANAGEMENT

CULINARY SKILLS

CATERING

FOOD & BEVERAGE

Minimum Qualification

DIPLOMA IN HOTEL MANAGMENT

Working Language

HINDI

ENGLISH

Job Description

OBJECTIVE:

Organizes and participates in the daily operations of the restaurant kitchen area. Manages kitchen operations to provide exceptional quality and presentation of outlet menu items, maintains sanitation, staff training, and stations to restaurant standards.

Key Responsibilities:

The Junior Sous Chef is the next person under the Sous Chef, and is primary in charge of one grouping in the Kitchen. He may be in charge of a complete Restaurant, a Production kitchen, a Night shift operation or a Morning shift operation.

The Junior Sous Chef is a person who has the ability to demonstrate, check and correct any preparation that is going out to be served to a guest, very much involved with the daily operations in the Kitchens.

Control of all production of foodstuffs in the kitchen, their quality, requisitions, storage, usage, and rotation.

The practical training of all staff under them in the section, including for new menu items.

To plan the work schedules, annual leaves and other staff related procedures and recommendation of leaves to Executive Chef.

To supervise or depute next in line for the daily receiving of food stuff.

Notification to the Executive Chef when supplies are not adequate or are not of the desired quality.

To participate in the creation of new menu items, the trials and training of these items and the successful implementation onto our menus of these items.

Checking for the correct recipe card usage and format recipe cards.

To delegate the daily duties for the sections and to give the daily briefing.

To control the costs of the sections, making sure the correct food materials are used for the appropriate preparation.

To check on machine usage, cleanliness, and the safety aspects in the kitchen

To ensure work safety, health safety and food safety procedures are maintained and adhered to.

For the direct supervision of the chef de parties and their immediate area.

For the personal hygiene and uniform wearing of the staff.

To be able to substitute for the Executive Sous chef in his absence.

To actively involve himself in guest interaction, suggestion, and interacting and finalization of menus with guest and creating a professional working environment.

To handle the interaction between Kitchen and Restaurant staff, settling any disputes quickly and quietly, that may arise from time to time.

To ensure timely and quality service of our menu items according to service specifications and guest expectations.

To ensure that all food display areas, such as buffets and cake displays are kept in prime condition at all times, according to our Standard and Procedures.

To support and participate in hotel activities, such as environmental committees, cost savings etc. which may serve to better our operations or the efficiency of the company.

In addition to the above mentioned responsibilities, any other task assigned by Executive Chef from time to time as per the operational requirements.

Apply Now

Refine Your Search

executive sous jobs in west bengal

Junior Sous Chef-Indian

Cluster Chef

Chinese Sous Chef

Sous Chef

Commis

Demi Chef De Partie

dim sum Chef

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