Company Overview

Club Bellezea- Numbiar Hospitality LLP is a prominent player in the hospitality industry, operating a luxury club & resort in Bangalore with two more properties on the way. With a team of 51-200 employees, we strive to provide exceptional experiences to our guests. Our company headquarters are located in Bangalore, and we are committed to creating a memorable and enjoyable environment for both our guests and employees.

Job Overview

We are looking for a talented Junior Sous Chef to join our team at Club Bellezea- Numbiar Hospitality LLP. As a Junior Sous Chef, you will assist the Senior Sous Chef in leading and managing the kitchen operations. This is a full-time position based in Bangalore, Karnataka, India. The ideal candidate should have a minimum of 7 to 10 years of experience in the culinary field, preferably in a luxury club & resort setting.

Qualifications and Skills

• Proven experience as a Chef or Sous Chef, preferably in a luxury club & resort setting
• Degree or diploma in Hotel Management or a related field
• Strong knowledge of food safety and sanitation regulations
• Proficient in food cost analysis and menu engineering
• Excellent culinary skills with a focus on quality and presentation
• Ability to work in a fast-paced environment and prioritize tasks
• Strong leadership and teamwork abilities
• Good communication and interpersonal skills
• Passion for food and creativity in culinary creations

Roles and Responsibilities

• Assist the Senior Sous Chef in managing daily kitchen operations
• Prepare and cook delicious and visually appealing dishes according to recipes and quality standards
• Ensure proper food safety and sanitation practices are followed at all times
• Supervise and guide the culinary team members in their daily tasks
• Contribute to menu planning and development
• Control food costs by minimizing waste and maximizing quality
• Ensure excellent presentation and timely delivery of all food items
• Maintain and enforce high standards of food preparation and production
• Collaborate with other departments to ensure smooth kitchen operations
• Stay updated on current culinary trends and incorporate them into the menu