Sous Chef/Head Chef

Brij Hotels · Jaipur

Senior

वेतन₹55,000–70,000महीना, जैसा लिखा है

कहाँJaipurRajasthan

प्रकारFull time

Posted12 Octकल, SimplyHired से

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Kitchen hygieneDiploma – Hotel ManagementCost managementKitchen health and safety standardsCustomer complaint handlingStaff supervisionKitchen staff training and mentoringFood safety managementResort experienceFood quality supervisionTeam leadershipStandard operating procedures implementationHotel inventory managementProcurementKitchen quality controlOperations coordinationStaff schedulingFood portioningReal-time guest complaint resolutionCookingTeam schedulingCross-departmental liaisonCost controlHandling dissatisfied clientsMenu planningCulinary ArtsKitchen waste reductionFood service inventory managementProduction optimisationFood cost trackingKitchen cost controlStakeholder coordinationHospitality ManagementResource scheduling coordinationSupply inventory managementProduction managementManaging kitchen staffKitchen inventory controlKitchen staff schedulingChefTrainingKitchen stock orderingDiplomaHotel kitchen experienceInternal team coordination for issue resolutionMenu item innovationCommunication skillsTeam coordinationComplianceCross-functional communicationCustomer complaint resolution

इस job के बारे में

Job Description – Sous Chef / Head Chef

Company: Brij Hotels & Resorts
Property: Brij Bageecha, Kukas, Jaipur, Rajasthan
Department: Food & Beverage – Kitchen
Position: Sous Chef / Head Chef
Reports To: Executive Chef / General Manager

Job Purpose

To oversee the overall kitchen operations at Brij Bageecha, ensuring high standards of food quality, taste, presentation, hygiene, and guest satisfaction while managing kitchen staff, food costs, inventory, and operational efficiency.

Key Responsibilities (KRAs)

Kitchen Operations: Manage day-to-day kitchen activities, food preparation, production, and service operations.
Food Quality & Presentation: Maintain consistent food quality, taste, portion control, and presentation as per brand standards.
Team Management: Lead, train, schedule, and supervise kitchen staff to ensure smooth and efficient operations.
Menu Planning: Develop menus, introduce new dishes, and ensure menu variety in line with guest preferences and property standards.

Cost Control & Inventory: Monitor food costs, manage kitchen inventory, control wastage, and coordinate with Purchase and Stores for timely procurement.

Hygiene & Food Safety: Ensure compliance with food safety standards, sanitation procedures, and kitchen cleanliness.
Guest Satisfaction: Handle guest feedback related to food and coordinate with the service team to resolve concerns promptly.
Coordination: Work closely with the F&B, Purchase, Stores, and Operations teams to ensure seamless service.
Standard Operating Procedures: Implement kitchen SOPs, maintain recipe standards, and ensure proper documentation.
Operational Efficiency: Ensure optimum utilisation of manpower, equipment, ingredients, and other kitchen resources.

Qualifications & Experience

Diploma or degree in Hotel Management or Culinary Arts preferred.

Minimum 5–8 years of relevant kitchen experience in hotels, resorts, or premium hospitality establishments.

Previous experience as a Sous Chef, Head Chef, or in a similar leadership role preferred.

Strong knowledge of Indian and other relevant cuisines, food safety, menu planning, and kitchen cost control.

Excellent leadership, team management, communication, and problem-solving skills.

Key Competencies

Kitchen leadership and team management

Food quality and consistency

Cost control and inventory management

Menu development and creativity

Hygiene and food safety compliance

Planning, coordination, and operational efficiency

Overall Responsibility: To take complete ownership of the kitchen operations at Brij Bageecha, Kukas, ensuring excellent food quality, smooth kitchen functioning, cost efficiency, and a consistently high standard of guest experience.

Pay: ₹55,000.00 - ₹70,000.00 per month

Benefits

Food provided

Paid time off

Provident Fund

Work Location: In person

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