Job Summary:

Hotel Shambala is looking for a dynamic and experienced Sous Chef to support the Executive Chef in managing daily kitchen operations. The Sous Chef will ensure high-quality food production, maintain hygiene standards, supervise kitchen staff, and contribute to menu innovation while delivering exceptional guest experiences across all dining outlets and events.

Key Responsibilities:

1. Kitchen Operations

• Assist the Executive Chef in overseeing all kitchen operations including à la carte, buffet, and banquet services.

• Ensure smooth day-to-day functioning of the kitchen with timely food production.

• Supervise all sections (hot kitchen, cold kitchen, bakery/pastry) as required.

• Step in to lead the kitchen in the absence of the Executive Chef.

 2. Food Quality & Presentation

• Ensure all dishes are prepared and presented according to hotel standards.

• Maintain consistency in taste, portioning, and plating.

• Conduct regular quality checks before service.

• Handle guest feedback related to food and implement improvements.

 3. Menu Planning & Development

• Collaborate with the Executive Chef on menu planning, costing, and seasonal updates.

• Introduce new dishes aligned with current trends and guest preferences.

• Support special menus for events, festivals, and promotions.

 4. Team Management & Training

• Supervise, train, and motivate kitchen staff to maintain high performance.

• Allocate duties and manage staff schedules effectively.

• Ensure proper grooming, discipline, and teamwork within the kitchen.

• Conduct on-the-job training and skill development sessions.

 5. Hygiene, Safety & Compliance

• Enforce strict adherence to food safety, hygiene, and sanitation standards.

• Ensure compliance with HACCP and kitchen safety protocols.

• Maintain cleanliness and organization of all kitchen areas.

6. Cost Control & Inventory

• Monitor food costs, portion control, and minimize wastage.

• Assist in inventory management, stock rotation (FIFO), and ordering.

• Ensure proper storage and handling of ingredients.

• Support procurement by maintaining quality standards.

 7. Coordination & Communication

• Coordinate with front office, F&B service, and banquet teams for smooth operations.

• Ensure timely preparation for group bookings, events, and peak service hours.

• Maintain clear communication within the kitchen and across departments.

Required Skills & Qualifications:

• Bachelor’s degree in Hotel Management (BHM) or Diploma in Culinary Arts.

• Minimum 5–7 years of experience in hotel kitchens, with at least 3 years in a supervisory role.

• Strong knowledge of multi-cuisine

• Excellent leadership, organizational, and time management skills.

• Ability to work under pressure in a fast-paced hospitality environment.

• Sound knowledge of food safety and kitchen operations.

• Good communication and team management skills.

• Competitive salary and service benefits

• Career growth and promotion opportunities

• Supportive and professional work environment