Company Description

Four Points by Sheraton Nashik, the tallest and most iconic hotel in the city, offers a unique blend of comfort, modern style, and local charm. Conveniently located near Nashik's industrial hub and renowned attractions like Sula Vineyards and the Pandav Leni Caves, the hotel is perfect for both business and leisure travelers. With 125 thoughtfully designed rooms, an infinity pool, a fitness center, and diverse dining options—including a rooftop restaurant with stunning views—we provide an elevated guest experience. Our flexible meeting spaces are ideal for hosting corporate events and special gatherings. At Four Points by Sheraton Nashik, we are committed to delivering an unforgettable stay that exceeds expectations.

Role Description

This is a full-time on-site role based in Nashik for a Junior Sous Chef specializing in Mediterranean cuisine. The Junior Sous Chef will assist in menu creation, food preparation, and maintaining the highest standards of food quality. Responsibilities include managing kitchen operations, overseeing food safety and hygiene protocols, training kitchen staff, and maintaining inventory. The Junior Sous Chef will work closely with the Executive Chef to ensure a consistent and exceptional dining experience for guests.

Qualifications

• Strong culinary skills with a focus on Mediterranean cuisine, including expertise in food preparation, cooking techniques, and presentation.
• Experience in kitchen management, including training and supervising staff, and ensuring smooth kitchen operations.
• Knowledge of food safety regulations and ability to maintain high hygiene and cleanliness standards.
• Time management and multitasking skills to handle a fast-paced kitchen environment effectively.
• Excellent communication and teamwork abilities to collaborate with colleagues and build a positive work environment.
• Culinary degree or equivalent professional training is preferred.
• Previous experience in a similar role, ideally within a hotel or upscale dining environment.
• Passion for Mediterranean cuisine and staying updated on culinary trends and innovations in the field.