Sous Chef Western Cuisine

Company Description

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.

Job Description

We are seeking a talented and experienced Sous Chef specializing in Western Cuisine to join our culinary team in Chennai, India. As the second-in-command in our kitchen, you will play a crucial role in maintaining our high standards of food quality and kitchen operations.

• Assist the Executive Chef in overseeing daily kitchen operations and menu planning
• Prepare and cook high-quality Western cuisine dishes, ensuring consistency and adherence to recipes
• Train, supervise, and mentor kitchen staff to maintain excellent culinary standards
• Manage inventory, control costs, and minimize waste while maintaining quality
• Ensure compliance with food safety regulations and maintain a clean, organized kitchen
• Collaborate with the Executive Chef to develop new menu items and seasonal specials
• Coordinate with front-of-house staff to ensure smooth service and customer satisfaction
• Assist in managing relationships with local food suppliers and markets in Chennai
• Step in for the Executive Chef when necessary, assuming full kitchen leadership
  
  

• Culinary degree or diploma from a recognized culinary institution
• Minimum 3-5 years of experience in a high-volume restaurant or hotel kitchen
• Previous experience as a Sous Chef or in a similar leadership role
• Advanced knowledge and skills in Western cuisine techniques and trends
• Proven ability in menu planning, kitchen management, and cost control
• Strong leadership skills with the ability to train and motivate kitchen staff
• Excellent communication and interpersonal skills
• Proficiency in food safety and sanitation practices, with current Food Safety Certification
• Ability to work efficiently in a fast-paced environment and manage multiple tasks
• Familiarity with inventory management systems and cost control procedures
• Flexibility to work various shifts, including weekends and holidays
• Knowledge of local food suppliers and markets in Chennai is a plus