Sous Chef

Raffles Udaipur opened in 2021, its ornamental gardens, tumbling fountains and stately Indo-Saracenic architecture describing a love story between India and the West. Set on a 21-acre private island rich with birdlife and exotic flora and fauna, this contemporary reimagining of a country mansion is the first Raffles hotel in India.

Just 20 minutes from the airport, Raffles Udaipur spans a private island and serene lakeshore. Begin your journey with a graceful boat ride, guided by migratory birds. Discover 137 rooms and suites, 10 dining experiences, two pools, wellness rituals, and the timeless care of the Raffles Butler.

We are seeking a talented and detail-oriented Sous Chef to join our culinary team in Udaipur, India. Reporting to the Executive Chef, you will play a pivotal role in coordinating kitchen operations, maintaining exceptional food quality standards, and supporting the development of our culinary team. This is an excellent opportunity to showcase your technical expertise, leadership capabilities, and passion for innovative cuisine while ensuring every guest receives an outstanding dining experience.

• Assist the Executive Chef in overseeing all food production operations, ensuring consistent quality, presentation, and adherence to established recipes, portion control standards, and food specifications
• Support the training, mentoring, and development of kitchen staff, fostering a collaborative and inclusive environment that promotes professional growth and culinary excellence
• Conduct regular quality control inspections across kitchen stations to maintain high standards and address any deviations promptly and decisively
• Contribute to recipe development, standardization, and presentation techniques that align with menu concepts and guest expectations
• Assist in managing kitchen labor schedules and optimizing staff productivity while providing hands-on support during service periods
• Support food procurement activities, including vendor communication, supply requisitioning, and inventory management to maintain budgetary constraints
• Collaborate with the Executive Chef on menu planning, pricing, and culinary innovation that incorporates current trends and guest preferences
• Ensure proper equipment operation, maintenance, and safety protocols throughout the kitchen, reporting any issues to management
• Maintain strict compliance with food hygiene, sanitation, and safety regulations, conducting inspections and implementing corrective measures as needed
• Prepare and execute selected menu items with technical precision, demonstrating culinary expertise and consistency during daily operations and special occasions
• Monitor food costs and waste reduction initiatives, providing analytical insights to support profitability goals
• Communicate effectively with all departments, providing clear direction and fostering positive working relationships that support seamless service delivery
• Remain calm, alert, and resilient during peak service periods, serving as a reliable support to the kitchen team
• Perform additional duties as assigned by management to support operational excellence and guest satisfaction

• Minimum 3-5 years of progressive experience in a professional kitchen environment, with demonstrated expertise in food production and kitchen operations
• Proven track record as a supportive team leader with the ability to mentor, motivate, and develop culinary professionals in a collaborative manner
• Advanced culinary knowledge and technical cooking skills, including proficiency in recipe execution, food costing, and kitchen management
• Exceptional organizational and time management skills with the ability to prioritize tasks, meet deadlines, and function effectively under pressure
• Strong financial acumen with demonstrated experience in food cost analysis, budget management, and profit optimization
• Comprehensive knowledge of food safety, sanitation, and hygiene regulations; commitment to maintaining the highest standards of food preparation and storage
• Excellent verbal and written communication skills in English; ability to articulate ideas clearly and provide constructive feedback
• Proven ability to multitask, adapt to changing priorities, and maintain composure in fast-paced, high-volume kitchen environments
• Strong problem-solving and analytical skills with the ability to make sound decisions based on experience and good judgment
• Proficiency with computer systems and point-of-sale platforms (Opera, Micros, Word, Excel, Outlook); ability to enter and locate work-related information efficiently
• Inventory management expertise and experience with vendor relationships and procurement processes
• Excellent interpersonal skills with the ability to build positive relationships across all departments and levels of the organization
• Physical capability to stand, walk, reach, bend, twist, and carry objects for extended periods during 8-hour or longer shifts
• Flexibility to work varying schedules, including evenings, weekends, and holidays, based on business needs
• Demonstrated commitment to continuous culinary development and staying current with industry trends, techniques, and best practices
• Culinary degree or professional certification preferred
• Food safety certification or willingness to obtain certification preferred

• An opportunity to be with world’s preferred hospitality company
• Captivating and rewarding experience working alongside passionate professionals
• Range of exclusive Heartist Benefits
• Develop your talent through learning programs by Academy Accor.