Executive Sous Chef Hotel

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 an experienced and visionary Executive Sous Chef to join our culinary team in Udaipur, India. Under the guidance of the Executive Chef, you will be responsible for coordinating, supervising, and directing all aspects of food production while maintaining profitable Food and Beverage operations and exceptional quality standards. This is an exciting opportunity to lead a talented kitchen team, drive culinary innovation, and ensure every guest experiences outstanding service and cuisine.

Lead, mentor, and inspire a diverse team of culinary professionals, fostering a collaborative and inclusive kitchen environment that promotes professional growth and development

Oversee all food production operations, ensuring consistent quality, presentation, and adherence to established recipes, portion control standards, and food specifications

Conduct daily line checks and quality control inspections across all kitchen areas to maintain high-quality product standards and operational excellence

Develop, select, and standardize recipes while establishing presentation techniques and quality benchmarks that align with menu concepts and guest expectations

Manage kitchen labor costs effectively by creating weekly schedules, optimizing staff productivity, and providing hands-on support and training to team members

Estimate food consumption, requisition supplies, and manage vendor relationships to ensure efficient procurement while maintaining budgetary constraints

Plan and price menus in collaboration with the Executive Chef, incorporating culinary trends, nutritional considerations, and consumer preferences

Ensure proper equipment operation, maintenance, and safety protocols throughout the kitchen, addressing any issues promptly and decisively

Maintain strict compliance with food hygiene, sanitation, and safety regulations, conducting regular inspections and implementing corrective measures as needed

Monitor and control food costs while maximizing guest satisfaction through innovative menu offerings and exceptional culinary execution

Process payroll and manage administrative responsibilities for all kitchen team members with accuracy and transparency

Prepare selected items for special occasions and demonstrate culinary expertise through hands-on involvement in daily kitchen operations

Ensure compliance with all operational policies including health and safety, food hygiene, maintenance, emergency procedures, and liquor licensing requirements

Attend mandatory meetings, participate in community events, and support corporate social responsibility initiatives

Perform additional duties as assigned by management to support exceptional guest service and operational needs

Minimum 5+ years of progressive management experience in a restaurant kitchen environment; Senior Sous Chef experience strongly preferred

Bachelor's degree in a culinary-related field or equivalent professional certification preferred

Advanced culinary knowledge and expertise, including menu development, recipe standardization, food costing, and kitchen operations

Proficiency with computer systems and point-of-sale platforms (Opera, Micros, Word, Excel, Outlook); Strong financial acumen with demonstrated experience in budget management, labor cost control, 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; Strong problem-solving and analytical skills with the ability to make sound decisions based on experience and good judgment

Demonstrated commitment to continuous culinary development and staying current with industry trends, techniques, and best practices

Physical capability to stand, walk, reach, bend, twist, and carry objects for extended periods (minimum 8-hour shifts)

Flexibility to work varying schedules, including evenings, weekends, and holidays, based on business needs

Vendor management and procurement experience with strong negotiation and relationship-building abilities

Inventory management expertise and experience with food cost analysis and waste reduction initiatives

An opportunity to be with world’s preferred hospitality company

Captivating and rewarding experience working alongside passionate professionals

Develop your talent through learning programs by Academy Accor.