Sous Chef- The Hoxton Bengaluru City
Core
Oversee kitchen operations, manage food quality and hygiene, and lead the culinary team to deliver a creative menu in a high-volume hotel environment.
Role type
Senior Sous Chef (Hospitality)
Builds
Full-service restaurant dishes and bar offerings for hotel guests
Domain
Hospitality / Hotel F&B
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Kitchen operations management, team leadership, food safety compliance, menu development, inventory control, crisis management, staff training, cost control, vendor relations, quality assurance
Preferred skills
Creative culinary techniques, brand standard adherence, adaptability, problem-solving, ownership mindset
Technologies
POS systems, kitchen display systems, inventory management software
Responsibilities
Oversee daily kitchen operations and section management, ensure food hygiene and service standards, develop and refine menu items, mentor and manage kitchen staff, act as Executive Chef in their absence, maintain inventory and delivery schedules
Seniority
Senior, hands-on IC