Sous Chef

Job description

**About This Job** **Zolo** **Location:** Bengaluru, Karnataka, India **Work Mode:** On-site **Industry:** Hospitality,Hotels and Motels **Job Description** Executive Chef Z Hotels | Hotels Business Unit Own the kitchen - Protect the taste - Lead with discipline and commercial clarity Why this role exis tsZ Hotels is expanding across market s.As we scale, food cannot become inconsisten t.Taste cannot vary by shif t.Margins cannot erode behind creativit y.Hygiene cannot be negotiabl e. In hospitality, food quality directly shapes brand percepti on.The Executive Chef ensures that every dish leaving the kitchen reflects consistency, cost discipline, and brand standard — while the kitchen operates as a controlled, commercially aware syst em.This role exists to protect food reputation, drive outlet profitability, and build strong culinary leadership within the hot el. Your mandate is cl ear:Protect food quality and taste consistencyMaintain disciplined food cost and margin controlEnsure smooth kitchen operations during all service periodsEnforce hygiene and safety compliance strictlyBuild and lead a strong, accountable kitchen teamDrive relevant menu innovation aligned with positio ningThis is not just a culinary role. It is a performance leadership r ole. **About Z H** otelsFinding dependable accommodation has historically been fragmented and inconsis tent.People settled for compromises because the system offered few trustworthy opt ions.Zolo reimagined living and hospitality as a connected jou rney.Zolo Coliving simplifies urban li ving.Z Vacations enables meaningful travel experie nces.Z Hotels serves the modern traveler with consistency, warmth, and operational discip line.Today, over 100,000 people trust Zolo across different phases of life.Our ambition is to build the most trusted living and hospitality ecosystem for the new generation by partnering deeply with property owners who think long term. What you will be responsib le forCulinary Standards & Food Quality Own ershipEnsure consistent taste and presentation across servicesConduct structured food quality checks dailyStandardize recipes and portioningReview guest food feedback activelyPrevent repeat quality complaintsDrive menu innovation without compromising consi stencyKitchen Cost Control & Margin Disc iplineMonitor food cost percentage regularlyControl wastage and portion disciplineReview procurement quality and pricingMaintain stock rotation disciplineFlag cost deviations earlyProtect outlet margins without impacting guest expe rienceKitchen Operations & Service Rea dinessPlan manpower based on occupancy forecastEnsure prep readiness before service periodsCoordinate closely with F&B Manager for eventsMinimize delays during peak loadMaintain strong kitchen-service ali gnmentHygiene, Safety & Compliance Gove rnanceConduct periodic hygiene auditsEnsure food storage and temperature complianceEnforce kitchen grooming standardsMaintain regulatory documentation readinessDrive zero-tolerance approach to food safety viol ationsTeam Leadership & Skill Devel opmentConduct structured kitchen briefingsTrain junior chefs on standards and platingAllocate service roles clearlyAddress underperformance firmlyBuild strong second-line culinary lead ershipMenu Innovation & Guest Sensi tivityIntroduce seasonal and relevant menu updatesAlign menu with guest demographics and positioningCoordinate event-specific menu planningAdapt to dietary trends and preferencesBalance innovation with operational feasi bilityWhat success looks like after 12 monthsConsistent taste and presentation across servicesFood cost maintained within benchmarkMinimal repeat food complaintsStrong hygiene audit resultsIncreased F&B contribution to hotel revenueStable and disciplined kitche n teamThe kitchen runs predictably, profitably, and reputationally s trong. Who this role is forYou will thrive h ere if:You believe consistency builds brand trustYou combine creativity with disciplineYou understand food cost deeplyYou remain calm during peak serviceYou lead firmly but develop yo ur team **Experience** we value6–8 years of culinary experienceExperience leading hotel kitchen preferredStrong exposure to food cost managementExperience handling multi-outlet or banquet serviceDemonstrated team leadership ca pabilityCreativity matters. But consistency and commercial awareness matt er more. The impact you will haveYou will directly i nfluence:Guest dining perceptionF&B profitabilityBrand reputationKitche n culture Wh y join nowZ Hotels is expanding.As we scale, disciplined culinary leadership will define whether dining experience strengthens br and trust.If you believe taste, hygiene, and margin must coexist — this is your op portunity.