Senior Sous Chef role at Brij Hotels in Jaipur, Rajasthan. This is a full-time, on-site position, aimed at experienced professionals.

The listing was posted on 31 Oct 2026 on LinkedIn.

About Brij Hotels

The listing describes Brij Hotels only briefly; read the employer's own page for its full background before applying.

The role in plain terms

This is the second-in-command role in a hotel kitchen: running daily preparation, production and service, keeping food quality, portioning and presentation to brand standards, and leading, training and scheduling the kitchen team. The role also covers menu development, food-cost control, inventory and wastage, hygiene and food-safety compliance, and coordination with the F&B, purchase and stores teams.

What the employer asks for

These requirements are quoted or closely condensed from the employer's listing so the details are not distorted:

Kitchen Operations: Manage day-to-day kitchen activities, food preparation, production, and service operations.
Food Quality & Presentation: Maintain consistent food quality, taste, portion control, and presentation as per brand standards.
Team Management: Lead, train, schedule, and supervise kitchen staff to ensure smooth and efficient operations.
Menu Planning: Develop menus, introduce new dishes, and ensure menu variety in line with guest preferences and property standards.
Cost Control & Inventory: Monitor food costs, manage kitchen inventory, control wastage, and coordinate with Purchase and Stores for timely procurement.
Hygiene & Food Safety: Ensure compliance with food safety standards, sanitation procedures, and kitchen cleanliness.
Guest Satisfaction: Handle guest feedback related to food and coordinate with the service team to resolve concerns promptly.
Coordination: Work closely with the F&B, Purchase, Stores, and Operations teams to ensure seamless service.
Standard Operating Procedures: Implement kitchen SOPs, maintain recipe standards, and ensure proper documentation.
Operational Efficiency: Ensure optimum utilisation of manpower, equipment, ingredients, and other kitchen resources.
Diploma or degree in Hotel Management or Culinary Arts preferred.
Minimum 5-8 years of relevant kitchen experience in hotels, resorts, or premium hospitality establishments.
Previous experience as a Sous Chef, Head Chef, or in a similar leadership role preferred.
Strong knowledge of Indian and other relevant cuisines, food safety, menu planning, and kitchen cost control.

Who this role suits

This suits a working chef with hotel-kitchen experience who has already supervised staff and handled cost and inventory responsibilities. Handling guest feedback about food is part of the job, so it fits someone comfortable balancing back-of-house operations with service quality.

Practical notes

It would help to prepare an example of a menu or dish you developed and how you controlled food cost or wastage, with numbers if you have them. Ask the property about team size, daily covers and how menu changes get decided, since those shape the actual working day.

How to apply

Apply on the listing where the employer published this role: Senior Sous Chef at Brij Hotels. We found this listing on LinkedIn (linkedin.com), where it was posted on 31 Oct 2026 and was still open when we checked on 31 Oct 2026. Before applying, re-read the employer's own description in full, since eligibility details, deadlines and process steps can change at any time and the employer's page is always the final word. Tailor your resume to the specific requirements above rather than sending a generic one: mirror the skills and tools the listing names where you genuinely have them. Never pay a fee to apply or interview; a genuine hiring process does not charge candidates.

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