Sous Chef – Pan Asian

Strategically located in the heart of the IT corridor- Novotel Bengaluru Outer Ring Road brings to you different categories of beautiful rooms that are sleek and contemporary designed, full of modern day amenities suitable for your stay. In proximity to numerous IT parks and corporate hubs notably- Ecospace Business Park, Prestige Techpark, Cessna Business Park, Salarpuria Techparks- Novotel Bengaluru Outer Ring Road offers the perfect residence to travelers across the globe.

Nearby to corporate offices- JP Morgan, Accenture, Honeywell, Deloitte and many more along Sarjapur Road and Marathahalli, Novotel Bengaluru Outer Ring Road brings to you seamless benefits of hosting events and conferences in well-equipped meeting spaces. Bengaluru, besides the Silicon Valley of the country, is close to some of the most significant historical and leisure destinations in South India- Mysore, Coorg, Goa, Munnar, Ooty, Pondicherry to name a few among the long list of leisure destinations.

• Assist the Executive Chef in managing daily kitchen operations, including menu planning, food preparation, and quality control.
• Coordinate and supervise kitchen staff to ensure efficient and timely food production
• Collaborate with the Executive Chef  & Chef de Cuisine to develop new menu items and seasonal specials
• Maintain high standards of food hygiene and safety in compliance with relevant regulations
• Oversee inventory management, including ordering supplies and minimizing waste
• Train and mentor junior kitchen staff to enhance their culinary skills and knowledge
• Ensure consistent food quality and presentation across all dishes
• Participate in cost control measures and budget management
• Assist in managing special events and banquet services
• Step in when necessary, overseeing all aspects of kitchen operations

• Proven experience as a Sous Chef – Pan Asian cuisine or in a similar role, preferably in a high-volume environment
• Qualification in Culinary Arts, Hospitality Management, or related field preferred
• Minimum of 5 years of relevant experience in a professional kitchen setting
• Strong leadership and team management skills
• Extensive knowledge of various cooking methods, ingredients, and culinary techniques
• Proficiency in menu planning, food cost control, and inventory management
• Excellent organisational and time management skills
• Ability to work effectively under pressure in a fast-paced environment
• Creative approach to food preparation and presentation
• In-depth understanding of food safety regulations and hygiene standards
• Flexibility to work varying shifts, including weekends and holidays
• Passion for culinary excellence and commitment to customer satisfaction