Junior Sous Chef

Hilton · Hospitality & Travel

Pune, Maharashtra, India
On-site
Posted today
Apply by 22 Nov
Retail & Hospitality

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About the job

Exceptional Hospitality Starts with You

Picture yourself brightening someone’s day. When you join our Hotels team, that’s exactly what you’ll do every time you come to work! You'll be the brains behind the kitchen operations, making sure everything runs smoothly and deliciously. You are also a key player in bringing our culinary vision to life. As a Junior Sous Chef , you’re not just leading daily kitchen operations – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.

Here’s what you’ll do during a typical day:

Lead culinary team operations: Provide hands-on leadership and in-the-moment coaching to kitchen staff, with either a focus on Outlets or Banquets

Oversee production and service: Manage daily kitchen operations, including creating and monitoring production lists, completing line checks, and expediting service periods

Enhance menu offerings: Develop and implement seasonal menus, promotional features, and daily specials

Promote cross-department collaboration: Foster strong, positive relationships between Front of House and Back of House teams to ensure seamless operations.

Provide administrative support: Assist with inventory management, ordering, and scheduling

Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member well-being

At Hilton, our core values define what it takes to succeed here and guide the qualities we look for in every team member:

A passion for spreading the light and warmth of Hospitality . Acting with Integrity and always doing the right thing. Inspiring others through Leadership . A belief that Teamwork drives the best outcomes. A sense of Ownership and accountability. And a focus on the Now , bringing urgency and discipline to every moment, knowing it can make a lasting impact.

In addition, this role requires the following minimum qualifications:

High school diploma; culinary/hospitality education preferred

Minimum 5 years cooking experience in Chinese, Banquet, Main, or Pastry kitchens at high-standard restaurants or 5-star hotels

At least 3 years as Chef de Partie or 1 year in a similar role at an international hotel brand

Strong time management, prioritization, and problem-solving skills under pressure

Familiar with HACCP standards

Experience in international chain hotels preferred

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