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Sous Chef at IHG Career
Fagu, Himachal Pradesh, India -
Full Time

Start Date

Immediate

Expiry Date

22 Aug, 26

Salary

0.0

Posted On

24 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Management, Culinary Leadership, Food Safety, Menu Development, Portion Control, Inventory Management, Cost Control, Staff Training, Hygiene Standards, Budgeting, Team Coordination, Guest Experience Management

Industry

Hospitality

Description
People •Supervise and coordinate kitchen team members during shifts. •Assist in planning daily production and assigning tasks. •Train, coach and develop junior culinary staff. •Conduct daily kitchen briefings and ensure clear communication. •Promote teamwork and maintain effective coordination with F&B service teams. •Recommend or initiate HR-related actions when required. Guest Experience •Ensure all dishes are prepared and presented according to brand standards. •Maintain consistency in taste, quality and portion control. •Assist in developing menus and introducing new dishes. •Handle guest feedback and special dietary requests professionally. •Ensure timely preparation and delivery of food during service. Responsible Business •Ensure compliance with food safety, hygiene and sanitation standards. •Monitor proper storage, labeling and rotation of food products (FIFO). •Maintain cleanliness and organization of kitchen areas. •Control food wastage and maintain portion standards. •Assist in inventory management and requisition processes. •Ensure proper use and maintenance of kitchen equipment. •Perform other ad-hoc duties as assigned. Financial •Assist in preparing and managing kitchen budgets. •Monitor and control food cost and labour cost. •Support menu costing and pricing initiatives. •Analyze kitchen performance and implement cost-saving measures. Accountabilities •Supports the Executive Chef in managing kitchen operations and supervising culinary staff. Responsible for maintaining food quality standards, achieving financial targets and ensuring compliance with safety and brand regulations.
Responsibilities
The Sous Chef supports the Executive Chef in managing daily kitchen operations, supervising culinary staff, and ensuring high food quality standards. They are responsible for maintaining hygiene compliance, managing food costs, and coordinating production to meet brand standards.