Sous Chef

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

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We are seeking an experienced and passionate Sous Chef to join our culinary team in Mysuru, India. As Sous Chef, you will play a pivotal role in overseeing all kitchen operations, from food preparation and production to service and sanitation. You will work collaboratively with our Executive Chef and kitchen staff to deliver exceptional culinary experiences while maintaining the highest standards of quality, consistency, and food safety. This is an excellent opportunity for a detail-oriented leader who thrives in a dynamic, fast-paced environment and is committed to fostering a supportive and inclusive kitchen culture.

• Supervise and coordinate all phases of food receiving, storing, preparing, producing, and service across restaurant, banquet, and catering operations
• Lead, train, mentor, and schedule kitchen staff, fostering a collaborative and inclusive work environment where team members feel supported and valued
• Ensure consistent food quality and proper preparation techniques in compliance with company specifications and recipes
• Manage food and labor costs effectively to meet or exceed departmental objectives while maintaining profitability
• Develop and implement weekly food sales forecasts and adjust kitchen operations accordingly
• Enforce and maintain rigorous cleanliness and sanitation standards throughout all kitchen areas, conducting regular sanitation meetings
• Inspect kitchen equipment, facilities, and food storage areas to ensure compliance with health and safety regulations
• Assist the Executive Chef with menu development, special event planning, and menu modifications; consult on presentation, pricing, and culinary innovation
• Prepare and portion control foods according to business demand, including cutting meat, poultry, and seafood
• Demonstrate exceptional problem-solving skills by anticipating, preventing, and resolving kitchen challenges in high-pressure situations
• Represent the kitchen department at food and beverage meetings, safety meetings, and hotel staff meetings as needed
• Approach all interactions with guests and team members in a friendly, service-oriented, and empathetic manner
• Maintain high standards of personal appearance and grooming, adhering to uniform requirements
• Analyze kitchen performance metrics and provide transparent feedback to drive continuous improvement

• Culinary degree from an accredited culinary institute or equivalent formal culinary training
• Minimum 4 years of progressive experience in a hotel kitchen, fine dining establishment, or related culinary environment
• ServSafe Food Handler Certification or equivalent food safety sanitation certification
• Advanced proficiency with kitchen equipment including: kitchen cutlery, automatic slicers, buffalo choppers, blenders, band saws, meat grinders, gas-fired cooking equipment, steam kettles, electric griddles, deep fat fryers, ovens, tilt fryers, toasters, scales, and can openers
• Demonstrated expertise in food cost analysis, inventory management, and labor cost controls
• Strong knowledge of food safety regulations, HACCP principles, and sanitation protocols
• Proven leadership and mentoring experience with kitchen staff
• Exceptional knife skills and proficiency in food preparation and plating techniques
• Experience with menu planning, recipe development, and culinary innovation
• Ability to work effectively in high-pressure, fast-paced environments while maintaining composure and objectivity
• Strong communication skills with the ability to convey information clearly and listen empathetically to team members and guests
• Excellent analytical and decision-making abilities; capacity to evaluate alternatives quickly and accurately
• Proficiency in basic financial analysis and understanding of food and beverage metrics
• Physical capability to perform medium work, including lifting up to 50 pounds occasionally and 20 pounds regularly
• Flexibility to work extended hours, including evenings, weekends, and holidays as operational needs require
• Familiarity with diverse cuisines and ability to adapt to local ingredients and regional culinary preferences relevant to the Mysuru market
• Vendor relationship management experience
• Preferred: Experience with ice carving, tallow work, or sugar work
• Preferred: Background in training and developing culinary talent

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.