Executive Sous Chef

Raffles is a collection of luxury hotels and resorts worldwide, each distinguished by its luxury, elegance and residential charm. Raffles Hotels & Resorts are one-of-a-kind properties, each one a landmark in its respective city, positioned at the top of its local market and rated among the very best in the world.

• Check all equipment prior to service where applicable.
• Distribute work schedules in appropriate sections of the Kitchen and delegate work to ensure deadlines assigned by Senior Management are meet. 
• Liaise with Director of Restaurants & Bar, Restaurant Manager’s & Assistant Manager has to facilitate service delivery and ensure standards are maintained.
• Monitor the presentation of food to ensure it complies with company standards and guidelines as per prescribed recipes.
• Record all recipes and update the manual as required to ensure the Kitchen has comprehensive information at all times. 
• Oversee all front of house food set-ups to ensure they are as per guidelines set by the Culinary Director.
• Organize rosters for casual, agency and section staff as per guidelines set by the Culinary Director.
• Promote an environment of teamwork to facilitate the achievement of department and Fairmont Jaipur objectives. 
• Monitor quantity and quality of food products for the assigned section to ensure compliance with Fairmont Jaipur standards. 
• Evaluate systems and procedures to facilitate continuous improvement in the delivery of products and services.  
• Monitor the operation of the Kitchen to ensure HACCP procedures are followed and clear records are kept at all times. 
• Training coordinates with the training manager, ensure new joiners are inducted with proper departmental orientation, explain tasks, and ensure that existing team members are empowered with new skills and wherever possible multi-skilling is done on merit.
•  Maintain relevant documentation for training needs and completion of sessions.
• Counselling, every team member performance needs to be evaluated on a periodic basis and follow standard procedure laid down by the management.

Qualifications & Skills:

• Minimum 5-7 years of experience in a senior culinary role within a luxury hotel, Michelin-starred restaurant, or fine dining establishment.
• Expertise in international cuisine, with a strong foundation in modern and traditional culinary techniques.
• Strong leadership, communication, and organizational skills to manage high-performing teams.
• In-depth knowledge of food safety regulations, HACCP standards, and sustainability practices.
• Ability to work under pressure in a fast-paced environment while maintaining attention to detail.
• Passion for culinary excellence, innovation, and guest satisfaction.
• Proficiency in kitchen management software, inventory control, and cost analysis is a plus.