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We are seeking an experienced and passionate Sous Chef to join our esteemed culinary team in Visakhapatnam, India. This is an exceptional opportunity to take on a leadership role within a dynamic kitchen environment, where you will contribute to delivering exceptional dining experiences whilst developing and mentoring talented kitchen staff. As Sous Chef, you will work closely with the Head Chef to oversee daily kitchen operations, maintain the highest standards of food quality, and drive innovation across our culinary offerings. - Oversee and manage all kitchen sections, ensuring seamless coordination and efficient workflow during service

• Supervise, train, and mentor kitchen staff, fostering a collaborative and supportive working environment that encourages continuous professional development - Assist in menu planning, development, and refinement, bringing creative ideas and culinary expertise to enhance our offerings - Maintain rigorous food safety, hygiene, and quality assurance standards in compliance with all relevant regulations and organisational policies
• Monitor food costs, portion control, and inventory management to optimise kitchen efficiency and profitability - Prepare and execute complex dishes with precision, demonstrating advanced culinary techniques and attention to detail - Conduct regular appraisals of kitchen performance, identifying areas for improvement and implementing corrective actions
• Liaise with front-of-house teams to ensure customer satisfaction and address any service-related concerns promptly - Maintain kitchen equipment and systems, ensuring all tools are properly maintained and functioning optimally - Support the Head Chef in strategic decision-making and contribute to the overall success of the culinary department

• Proven experience as a Sous Chef or senior kitchen leadership role in a professional hotel, restaurant, or catering establishment - Advanced culinary skills with expertise in diverse cooking techniques and cuisines - Demonstrated section management and strong leadership abilities with experience in staff supervision and training - Food Safety and Hygiene certification (HACCP Level 3 or equivalent) – essential
• Excellent organisational and time-keeping skills with the ability to manage multiple priorities in a fast-paced environment - Strong people skills and the ability to communicate effectively with team members at all levels - Proven experience in menu planning, recipe development, and culinary innovation
• Knowledge of food cost management, budgeting, and inventory control - Problem-solving mindset with the ability to make decisive decisions under pressure - Passion for continuous learning and staying abreast of culinary trends and best practices
• Flexibility to work varied shifts, including evenings, weekends, and public holidays as required - Desirable: Experience working in multicultural kitchen environments or exposure to international cuisines - Desirable: Formal culinary qualification or apprenticeship completion

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