Sous Chef – Culinary Leader

About the role

We are seeking a passionate Sous Chef to support the Executive Chef and Chef de Cuisine at Crowne Plaza New Delhi Mayur Vihar. The role involves overseeing daily kitchen operations, ensuring high‑quality food preparation, and maintaining strict hygiene standards.

Key responsibilities

• Assist the Executive Chef and Chef de Cuisine in managing overall kitchen operations and day‑to‑day functioning.
• Supervise and coordinate kitchen staff to ensure efficient food preparation and timely service.
• Prepare, cook, and present high‑quality dishes while maintaining consistency in taste, quality, and presentation.
• Ensure all food is prepared according to standard recipes, presentation guidelines, and hotel quality standards.
• Take responsibility for smooth kitchen operation in the absence of senior chefs.
• Monitor food quality, portion control, preparation methods, and presentation for consistency.
• Plan and coordinate daily food preparation based on occupancy, events, and operational requirements.
• Maintain strict compliance with food safety, hygiene, sanitation, and health & safety standards.
• Control food costs, wastage, and portion sizes to support kitchen profitability.
• Oversee proper storage, labeling, dating, and rotation of food items following FIFO procedures.
• Collaborate with Stewarding, F&B Service, and other departments to ensure smooth operations.
• Support menu planning, recipe development, and introduction of new dishes.
• Monitor kitchen equipment and report maintenance needs promptly.
• Train, coach, and develop junior kitchen colleagues.
• Maintain a clean, organized, safe, and professional kitchen environment.

Required profile

• Relevant qualification in Culinary Arts, Hotel Management or related field.
• Previous experience as a Sous Chef or senior culinary supervisor, preferably in a luxury or upscale hotel.
• Strong knowledge of international and Indian cuisines, cooking techniques and culinary standards.
• Excellent understanding of food safety, hygiene, sanitation, HACCP principles and kitchen cost management.
• Leadership ability to supervise, motivate and develop a diverse culinary team.
• Capability to manage kitchen operations during high‑volume service periods.
• Good grasp of menu planning, food costing, inventory control and wastage management.
• Strong teamwork, communication, organization and time‑management skills.
• Creative and innovative approach to food with focus on quality and consistency.

What we offer

• Industry‑leading training and development opportunities.
• Colleague room discounts and a collaborative work environment.
• Supportive wellbeing framework covering health, lifestyle and workplace wellbeing.
• Inclusive culture that celebrates diversity and values every employee.