The Leela Palaces
Website:
theleela.com
Job details:
Company Description The Leela Palaces, Hotels and Resorts is India’s largest institutionally owned and managed pure-play luxury hospitality brand, backed by Brookfield Asset Management. The group operates 14 award-winning hotels and resorts across premier leisure and business destinations in India. Known for palatial architecture, immersive cultural experiences, and its philosophy of True Indian Luxury, The Leela has been ranked the #1 hotel brand in the world by Travel + Leisure World’s Best Awards in 2020 and 2021, and among the top three globally in 2023 and 2024. As it celebrates 40 years of timeless Indian hospitality, The Leela continues to blend heritage, artistry, and gracious service to create extraordinary experiences for discerning travelers. Team members join an environment that values excellence, craft, and warm, thoughtful guest service.
Role Description The Jr. Sous Chef (South Indian Cuisine) is a full-time, on-site role based at The Leela property in Madikeri. This role supports the culinary leadership team in planning, preparing, and presenting authentic South Indian dishes for buffet, à la carte, banqueting, and special events. Day-to-day responsibilities include supervising a section of the kitchen, coordinating mise en place, monitoring food quality and consistency, and ensuring compliance with hygiene and safety standards. The Jr. Sous Chef collaborates with senior chefs to develop menus, trial new recipes, manage food costs, and train junior team members in South Indian culinary techniques. The role also involves close interaction with service teams to respond to guest preferences and deliver refined, memorable dining experiences aligned with The Leela’s luxury standards.
Qualifications
- Strong foundation in South Indian cuisine, including regional specialties, traditional cooking methods, and ingredient knowledge.
- Experience in hot kitchen operations, menu execution, and large-scale food production in upscale or luxury hotels or restaurants.
- Knowledge of food safety, hygiene standards, and kitchen sanitation practices, with the ability to implement and maintain SOPs.
- Skills in kitchen supervision, team coordination, and training of commis and junior staff, fostering a respectful, inclusive work environment.
- Ability to manage ordering, inventory, and waste reduction, with attention to quality, portion control, and cost efficiency.
- Strong time management, organizational skills, and ability to perform effectively during high-volume service periods.
- Diploma or degree in Culinary Arts, Hotel Management, or a related field; formal training in South Indian cuisine is an advantage.
- Prior experience in a similar role or as a Chef de Partie in a recognized hotel or resort, preferably within a luxury setting.
- Professional communication skills, a guest-focused mindset.
Benefits: Competitive salary with benefits, Accommodation provided, Transport to and from resort to accommodation provided.
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