Udaipur Rajasthan Sous chef Jobs – 3 Open Jobs Today

Executive Sous Chef
AccorHotel —Udaipur, Rajasthan
- Weekend availability
- Hospitality
- Microsoft Outlook
- Inventory management
Quick apply
Head Chef
Heyansh Hospitality (Nyaaro Restaurant) —Udaipur, Rajasthan
- ₹25,000 - ₹35,000 a month
- Full-time
- Inventory management
- Cooking
- Team management
- Food provided
Quick apply
Indian Chef (1st Commi)
Anjaneyaa Tech Solutions —Udaipur, Rajasthan
- ₹18,000 - ₹25,000 a month
- Full-time
- Cooking
- Food service
- In-person
Quick apply

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Sunshine Manpower Solution And Services —Udaipur, Rajasthan
Key Skills Time Management Food Preparation Recipe Development Menu Development Food Safety Leadership.
₹10,00,000 - ₹12,00,000 a year
Head Chef
Heyansh Hospitality (Nyaaro Restaurant) —Udaipur, Rajasthan
The Head Chef will be responsible for menu planning, food costing, inventory management, team supervision, and delivering an exceptional dining experience.
₹25,000 - ₹35,000 a month
Quick apply

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Executive Sous Chef

AccorHotel -
Udaipur, Rajasthan

Quick apply

Job details

Full-time

Qualifications

Hospitality
Microsoft Outlook
Inventory management
Procurement
Cooking
English
Cost control
Analysis skills
Bachelor's degree
Conflict management
Kitchen management
Chef
Financial acumen
Restaurant experience
Communication skills
Negotiation
Kitchen experience
Time management

Full job description

Company Description

Raffles Udaipur opened in 2021, its ornamental gardens, tumbling fountains and stately Indo-Saracenic architecture describing a love story between India and the West. Set on a 21-acre private island rich with birdlife and exotic flora and fauna, this contemporary reimagining of a country mansion is the first Raffles hotel in India.

Just 20 minutes from the airport, Raffles Udaipur spans a private island and serene lakeshore. Begin your journey with a graceful boat ride, guided by migratory birds. Discover 137 rooms and suites, 10 dining experiences, two pools, wellness rituals, and the timeless care of the Raffles Butler.

Job Description

We are seeking an experienced and visionary Executive Sous Chef to join our culinary team in Udaipur, India. Under the guidance of the Executive Chef, you will be responsible for coordinating, supervising, and directing all aspects of food production while maintaining profitable Food and Beverage operations and exceptional quality standards. This is an exciting opportunity to lead a talented kitchen team, drive culinary innovation, and ensure every guest experiences outstanding service and cuisine.

Lead, mentor, and inspire a diverse team of culinary professionals, fostering a collaborative and inclusive kitchen environment that promotes professional growth and development
Oversee all food production operations, ensuring consistent quality, presentation, and adherence to established recipes, portion control standards, and food specifications
Conduct daily line checks and quality control inspections across all kitchen areas to maintain high-quality product standards and operational excellence
Develop, select, and standardize recipes while establishing presentation techniques and quality benchmarks that align with menu concepts and guest expectations
Manage kitchen labor costs effectively by creating weekly schedules, optimizing staff productivity, and providing hands-on support and training to team members
Estimate food consumption, requisition supplies, and manage vendor relationships to ensure efficient procurement while maintaining budgetary constraints
Plan and price menus in collaboration with the Executive Chef, incorporating culinary trends, nutritional considerations, and consumer preferences
Ensure proper equipment operation, maintenance, and safety protocols throughout the kitchen, addressing any issues promptly and decisively
Maintain strict compliance with food hygiene, sanitation, and safety regulations, conducting regular inspections and implementing corrective measures as needed
Monitor and control food costs while maximizing guest satisfaction through innovative menu offerings and exceptional culinary execution
Process payroll and manage administrative responsibilities for all kitchen team members with accuracy and transparency
Prepare selected items for special occasions and demonstrate culinary expertise through hands-on involvement in daily kitchen operations
Communicate effectively with all departments, providing clear direction and fostering positive working relationships that support seamless service delivery
Remain calm, alert, and resilient during peak service periods and emergency situations, serving as a role model for the team
Develop and implement cost-saving and profit-enhancement measures within your scope of responsibility
Ensure compliance with all operational policies including health and safety, food hygiene, maintenance, emergency procedures, and liquor licensing requirements
Attend mandatory meetings, participate in community events, and support corporate social responsibility initiatives
Perform additional duties as assigned by management to support exceptional guest service and operational needs

Qualifications

Minimum 5+ years of progressive management experience in a restaurant kitchen environment; Chef de Cuisine experience strongly preferred.
Bachelor's degree in a culinary-related field or equivalent professional certification preferred
Proven track record as a strong team leader with demonstrated ability to motivate, mentor, and develop culinary professionals
Exceptional organizational and time management skills with the ability to prioritize tasks, meet deadlines, and function effectively under pressure
Advanced culinary knowledge and expertise, including menu development, recipe standardization, food costing, and kitchen operations
Proficiency with computer systems and point-of-sale platforms (Opera, Micros, Word, Excel, Outlook); ability to enter and locate work-related information efficiently
Strong financial acumen with demonstrated experience in budget management, labor cost control, and profit optimization
Comprehensive knowledge of food safety, sanitation, and hygiene regulations; commitment to maintaining the highest standards of food preparation and storage
Excellent verbal and written communication skills in English; ability to articulate ideas clearly and provide constructive feedback
Proven ability to multitask, adapt to changing priorities, and maintain composure in fast-paced, high-volume environments
Strong problem-solving and analytical skills with the ability to make sound decisions based on experience and good judgment
Demonstrated commitment to continuous culinary development and staying current with industry trends, techniques, and best practices
Physical capability to stand, walk, reach, bend, twist, and carry objects for extended periods (minimum 8-hour shifts)
Flexibility to work varying schedules, including evenings, weekends, and holidays, based on business needs
Excellent interpersonal skills with the ability to build positive relationships across all departments and levels of the organization
Vendor management and procurement experience with strong negotiation and relationship-building abilities
Inventory management expertise and experience with food cost analysis and waste reduction initiatives
Conflict resolution and mediation skills with an empathetic and inclusive approach to team management

Additional Information

An opportunity to be with world’s preferred hospitality company
Captivating and rewarding experience working alongside passionate professionals
Range of exclusive Heartist Benefits
Develop your talent through learning programs by Academy Accor.

Quick apply

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