Sous Chef

Company Description The Indian Hotels Company Limited (IHCL) is a leading hospitality group that brings together a portfolio of renowned brands, blending the warmth of Indian hospitality with global service standards. Its flagship luxury brand, Taj, is internationally recognized and has been named the World’s Strongest Luxury Hotel Brand by Brand Finance UK multiple times. IHCL’s diverse brands, including SeleQtions, Gateway, Vivanta, Ginger, Tree of Life, and amã Stays & Trails, cater to a wide range of guests and experiences, from upscale urban stays to boutique resorts and private villas. Founded by Jamsetji Tata, IHCL opened The Taj Mahal Palace in 1903 and has grown to an expansive portfolio of over 380 hotels, including properties under development, across 14 countries and 4 continents. As a market leader in India’s hospitality sector and a prominent listed company on BSE and NSE, IHCL offers team members strong professional growth opportunities within a respected global organization.
Role Description The Sous Chef at IHCL in Ahmedabad is a full-time, on-site role supporting the Executive Chef in managing daily kitchen operations. This role includes planning and executing menus, supervising food preparation and presentation, and ensuring consistency with brand standards and guest expectations. The Sous Chef coordinates with kitchen teams to maintain high levels of food quality, hygiene, and safety, while managing inventory, ordering supplies, and controlling food costs. Responsibilities also include training and mentoring culinary team members, assisting in scheduling, and fostering a collaborative, inclusive work environment. The role involves working closely with service teams to support smooth restaurant operations and contributing to new culinary concepts, promotions, and events.
Qualifications
Strong culinary skills in hot and cold kitchen operations, menu planning, and food presentation.
Knowledge of food safety, hygiene standards, and kitchen sanitation practices.
Experience in supervising kitchen staff, delegating tasks, and providing on-the-job training.
Ability to manage inventory, monitor food costs, and coordinate with vendors and purchasing teams.
Effective communication and teamwork skills, with the ability to collaborate across departments.
Proven experience in a hotel or upscale restaurant kitchen, preferably in a Sous Chef or equivalent role.
Culinary diploma or degree from a recognized institution is preferred.
Flexibility to work shifts, weekends, and holidays as per operational requirements.
Commitment to guest satisfaction, attention to detail, and continuous improvement in food quality.

Work arrangement
No