Sous Chef
On-site · Hyderabad, Telangana, India
Job Summary
Sous Chef responsible for maintaining the hotel's food philosophy with standardized products, ensuring HACCP procedures are followed, and delivering high-quality prepared foods. Oversees staff across kitchen sections, manages schedules, coordinates with Catering and Stewarding to meet event objectives, ensures proper recipe documentation, supervises front-of-house food setups, drives continuous improvement in food quality and service, and leads training and development of team members to maintain high standards.
Required Qualifications
- Hotel Management Degree
- Additional certification from reputable Culinary school (advantage)
- Minimum 6-7 years of relevant experience and 1-2 years in a similar capacity
- Good reading, writing and oral proficiency in English
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