Sr. Sous Chef / Executive Sous Chef

Location: Wonderla Resort, Bengaluru
Position Vacant: Sr. Sous Chef / Executive Sous Chef
Qualification: B.H.M. / Diploma
Department: F&B Production
Experience: 10 to 12 years (Only Male )
Report To: Executive Chef

Company Profile:

Organisation: Wonderla Resort
Website URL:

The Wonderla Resort in Bangalore is the first of its kind luxury resort in India with the Wonderla Amusement Park right in its backyard - making it an ideal place to extend your holiday. Revel in the fun and relax under the sun in one of the finest resorts of Bangalore. Our top-notch hospitality and services are sure to make you feel at home.

A holiday resort, as well as a business hotel on Mysore Road, the facilities here, include luxurious rooms, fully equipped conference halls, a resto-o-bar called Red Ice, a fine dining restaurant, heated pool, recreation area and of course, the Wonderla Amusement Park in its backyard. Stay in one of the well-furnished rooms of our Bangalore resort which have a refined decor and pleasant ambience.

  1. Continental / Chinese
  2. Formal training in Culinary Arts
Duties & Responsibilities:


• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Able to make recommendations to the Executive Chef regarding succession planning.
• To be aware of all financial budgets and goals.
• To ensure that guests are always receiving an exceptional dining experience representing true value for money.
• Ensure that all recipes and product yields are accurately costed and reviewed regularly.
• Ensure that all food items are prepared as per standard recipe cards whilst maintaining portion control and minimizing waste.
• Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the hotel occupancy and function forecasts.
• Ensure that associate meals and associate dining services are of a consistently high standard.
• Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.
• Ensure that all food preparation equipment is being used safety and correctly and that it is cleaned and maintained.
• Ensure that all culinary operations manuals are prepared and updated.
• Ensure that the Department’s overall operational budgets are strictly adhered too.
• Ensure that the culinary department adheres to all company and hotel policies and procedures.
• Ensure that a consistent first class product of the highest quality is achieved and maintained in all culinary areas, whilst adhering to operational deadlines.
• Ensure that meetings are well planned and results-orientated.
• Creative menu planning and correct food preparation for each outlets including banquets.
• To work in close conjunction with the Food and Beverage Manager and respective & teams, to create a yearly marketing Plan for the outlet.
• Ensure that all relevant banquet set-ups are prepared ahead of guest’s arrival and in adherence with hotel standards.
• Be aware of new items, which are introduced onto the market and keep up with the lasted product trends.
• To fully understand the market needs and desires for each outlet and ensure that the menus are developed to reflect those needs.
• To initiate relevant maintenance reports and work orders supported by the respective follow up of those items actioned.
• To manage associates fairly and take a personal interest in knowing all culinary associates.
• To project a positive and motivated attitude among-st all associates.
• To spend time in the restaurant to ensure that the operation is managed well by the outlet team.
• To frequently verify that only the highest quality products are used in food preparation.
• To Ensure that all food products received into the hotel are of the required standard and quality and that they are stored and rotated correctly.
• Responsible for the supervision of all stewards and their activities within the culinary department.
• Ensure that weekly work schedules and annual leave planners are administered and filed correctly. 
• Ensure that the overall culinary department is motivated and that positive feedback on work performance is given. 
• To delegate responsibilities to subordinates as required.
• Coach and counsel employees in a timely manner and in accordance with Company policy.
• To act as manager on duty for the hotel as scheduled.
• To recruit and select a suitable culinary team who are able to work within a decentralized management philosophy.
• Identify strengths and weaknesses and provide timely feedback to the individual.


• Fair and firm management abilities with high influencing skills.
• Strong administration skills.
• Creative and innovative.
• Strong knowledge of food and beverage. 
• Hands-on approach to all operational aspects.
• Excellent communication skills and computer skills.
• Initiative and Self-motivated.
• Ideal training and coaching skills.


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