Sous Chef

Company Description Sayaji Hotels Ltd is a leading homegrown Indian hospitality brand known for its hallmark “Yours Truly” service, combining warmth, trust, and refined elegance. With 39 hotels across 29 cities and over 2,500+ keys, the group offers memorable stays through multiple brands, including Sayaji Hotels, Effotel, Enrise, Sayaji Resorts & Spa Udaipur, and The Forest Chapter. The company focuses on personalized experiences, modern amenities, and design-led retreats that cater to both business and leisure guests. Built on a legacy of innovation and care, Sayaji has hosted over 350,000 stays and continues to expand as a trusted employer in India’s hospitality sector. Team members joining Sayaji become part of a culture where service feels personal and guest care is a central value.
Role Description The Sous Chef at Sayaji Hotels Ltd in Nagpur is a full-time, on-site role responsible for supporting the Head Chef in managing daily kitchen operations. The role includes supervising food preparation and cooking, ensuring consistency in taste, presentation, and quality across all dishes. The Sous Chef will assist in menu planning, recipe development, portion control, and inventory management, while maintaining hygiene, safety, and cleanliness standards in the kitchen. This role also involves training and guiding kitchen team members, coordinating with service staff for smooth order execution, and helping manage cost control and waste reduction. The Sous Chef is expected to uphold brand standards, contribute to guest satisfaction, and support the creation of a positive, collaborative work environment.
Qualifications
Culinary expertise in hot and cold kitchen operations, food preparation techniques, and menu execution.
Knowledge of Indian and international cuisines, plating styles, and contemporary culinary trends.
Strong skills in kitchen supervision, team coordination, and staff training.
Ability to manage inventory, monitor food cost, and implement effective portion and waste control.
Commitment to food safety, hygiene standards, and adherence to regulatory and hotel policies.
Effective communication skills and the ability to collaborate with kitchen and front-of-house teams.
Experience in a hotel, resort, or upscale restaurant kitchen at Chef de Partie or Sous Chef level.
Diploma or degree in Hotel Management, Culinary Arts, or related field; professional certifications are an advantage.
Flexibility to work shifts, weekends, and peak business hours, with a customer-focused and solution-oriented mindset.

Work arrangement
No