Jr. Sous Chef (Maharaj) - Fairmont Agra
On-siteAgra, Uttar Pradesh, India or Agra, Oklahoma, United States
Job Summary
Assist the Sous Chef and Chef de Cuisine in daily Indian kitchen operations, supervising staff during food preparation and service. Prepare and ensure quality of regional specialties, curries, gravies, breads, and tandoor items while maintaining consistency in taste, portion size, and presentation. Lead menu planning, recipe standardization, and new dish development, monitoring food production for restaurants, banquets, and special events. Train junior team members on cooking techniques and hotel standards, ensuring compliance with HACCP, hygiene, and sanitation protocols. Control food costs, wastage, and inventory usage while coordinating with other kitchen sections and maintaining equipment. Requires 5–7 years of Indian cuisine experience in luxury settings; supports Accor's limitless hospitality vision.
Required Qualifications
- Diploma or Bachelor's degree in Hotel Management, Culinary Arts, or a related field
- Minimum 5–7 years of experience in Indian cuisine in reputed hotels, resorts, or fine-dining restaurants
- Strong knowledge of Indian regional cuisines, spices, cooking techniques, and traditional preparations
Desired Qualifications
- Previous experience as Chef de Partie – Indian or Junior Sous Chef in a luxury hotel
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