Executive Sous Chef

Company Description Orchha Palace and Resorts is a luxury destination that combines modern elegance with timeless charm in the historic town of Orchha. Guests experience impeccable service, refined accommodations, and carefully curated amenities designed for comfort and style. The property offers exquisite dining experiences that highlight both contemporary and traditional culinary influences. Team members join a hospitality environment that values professionalism, attention to detail, and memorable guest experiences. Working here means contributing to a high-end resort where every stay is treated as a special occasion.
Role Description The Executive Sous Chef is a full-time, on-site role based at Orchha Palace and Resorts in Orchha. This role supports the Executive Chef in overseeing daily kitchen operations, including menu execution, food preparation, and presentation across all dining outlets. The Executive Sous Chef leads and trains kitchen staff, ensures consistent quality and portion control, and maintains high standards of food safety and hygiene. Responsibilities include coordinating with purchasing for inventory and cost control, assisting in menu development and specials, and aligning culinary offerings with the resort’s luxury brand. The role also involves supervising shift schedules, managing kitchen workflow during service, and collaborating with other departments to support events, banquets, and special functions.
Qualifications
Strong culinary skills, including expertise in menu planning, food preparation, and modern and traditional cooking techniques.
Experience in kitchen leadership, staff supervision, and team training within upscale or luxury hotel/resort environments.
Knowledge of food safety, sanitation standards, and HACCP practices, with a commitment to maintaining a clean and safe kitchen.
Ability to manage inventory, control food costs, and work with purchasing to ensure quality and consistency of ingredients.
Excellent organizational and time-management skills to handle multiple outlets, events, and service periods efficiently.
Strong communication and collaboration skills to work effectively with culinary, service, and management teams.
Diploma or degree in Culinary Arts, Hotel Management, or a related field; formal culinary training from a recognized institute is preferred.
Previous experience as a Sous Chef or Senior Chef de Partie in a high-end hotel, resort, or fine-dining restaurant.
Flexibility to work extended hours, weekends, and holidays as required by hotel operations.
Commitment to guest satisfaction and the ability to adapt menus or service to meet diverse guest preferences and dietary needs.

Work arrangement
No