SK Premium Park - India
Website:
skpremiumpark.com
Job details:
Company Description SK Premium Park - India is a hospitality company headquartered in New Delhi, Delhi, India. The organization focuses on delivering quality guest experiences through comfortable accommodations and professional service standards. Team members work in a dynamic environment that prioritizes cleanliness, efficiency, and guest satisfaction. The company offers opportunities for growth within the hospitality sector and values individuals who are committed to service excellence.
Role Description The Sous Chef role at SK Premium Park - India is a full-time, on-site position based in Noida. The Sous Chef will support the Head Chef in planning and preparing menus, supervising kitchen operations, and ensuring consistent food quality and presentation. Daily responsibilities include overseeing food preparation, managing kitchen staff schedules, monitoring inventory and ordering supplies, and maintaining hygiene and safety standards in line with hotel policies and local regulations. The role also involves training team members, coordinating with service staff for smooth meal service, and assisting in cost control and waste reduction initiatives. The Sous Chef is expected to contribute to new dish development and maintain a professional, collaborative kitchen environment.
Qualifications
- Experience in professional kitchens, preferably in hotels or large-scale hospitality operations, with a solid foundation in culinary techniques and food preparation.
- Knowledge of menu planning, portion control, and cost management, including inventory monitoring and coordination with purchasing teams.
- Strong leadership and team management skills, with the ability to supervise, train, and motivate kitchen staff in a fast-paced environment.
- Understanding of food safety, sanitation, and hygiene standards, with practical experience implementing and maintaining compliance with applicable regulations.
- Ability to work flexible hours, including weekends and holidays, and to handle high-volume service while maintaining quality and consistency.
- Diploma or degree in Culinary Arts, Hotel Management, or a related field is preferred; equivalent practical experience will also be considered.
- Good communication and coordination skills to work effectively with front-of-house teams and other departments.
- Experience with Indian and international cuisines is an advantage, along with openness to learn and adapt to the hotel’s culinary style.
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