accorhotel
"Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" The Jr. Sous Chef (Maharaj) is responsible for assisting in managing the Indian kitchen operations and ensuring the preparation of authentic Indian cuisine with excellent quality, taste, presentation, and consistency. The role supports the Sous Chef and Chef de Cuisine in supervising the kitchen team, maintaining hygiene standards, controlling food costs, and delivering exceptional culinary experiences in line with luxury hotel standards. Key Responsibilities Assist the Sous Chef and Chef de Cuisine in daily Indian kitchen operations. Supervise and guide kitchen staff during food preparation and service. Prepare and ensure quality of Indian dishes including regional specialties, curries, gravies, breads, tandoor items, and traditional preparations. Maintain consistency in taste, quality, portion size, and presentation. Assist in menu planning, recipe standardization, and new dish development. Monitor food production and ensure timely preparation for restaurants, banquets, and special events. Train and coach junior kitchen team members on cooking techniques and hotel standards. Maintain proper food storage, labeling, and stock rotation. Assist in controlling food costs, wastage, and inventory usage. Ensure compliance with HACCP, food safety, hygiene, and sanitation standards. Conduct quality checks during food preparation and service. Coordinate with other kitchen sections for smooth operations. Ensure cleanliness and proper maintenance of kitchen equipment and work areas. Diploma or Bachelor's degree in Hotel Management, Culinary Arts, or a related field. Minimum 5–7 years of experience in Indian cuisine in reputed hotels, resorts, or fine-dining restaurants. Previous experience as Chef de Partie – Indian or Junior Sous Chef in a luxury hotel is preferred. Strong knowledge of Indian regional cuisines, spices, cooking techniques, and traditional preparations. WHAT IS IN IT FOR YOU: Come As You Are Work With Purpose Grow, Learn and Enjoy Explore Limitless Possibilities