Sous Chef

Company Description La Pyramid Hospitalities Pvt. Ltd., operating under the brand PYRAMID, is a fast-growing hospitality organization recognized for its commitment to quality in both products and services. The brand offers a diverse portfolio including Caf, Lounge, Club, Sky Bar, and Micro Brewery concepts, aiming to deliver world-class guest experiences. Backed by over a decade of experience in liquor trade and managing lounges and clubs, PYRAMID is expanding through carefully selected franchise partnerships in India and overseas. The company emphasizes strong processes, a unique culture, and transparent communication to sustain growth and uphold high industry standards. Team members join a culture focused on professional service, innovation, and guest satisfaction.

Role Description This is a full-time, on-site Sous Chef role based in Amritsar. The Sous Chef will support the Head Chef in planning, preparing, and presenting menu items across PYRAMIDs caf, lounge, club, and bar offerings. Daily responsibilities include supervising kitchen operations, coordinating line staff, maintaining food quality and consistency, and ensuring adherence to hygiene and safety standards. The role involves contributing to menu development, monitoring inventory, minimizing waste, and collaborating with the front-of-house team to ensure timely and accurate service. The Sous Chef is expected to lead by example on the kitchen floor, train team members, and help maintain a positive, efficient work environment that aligns with PYRAMIDs service standards.

Qualifications

• Strong culinary skills in hot and cold kitchen, with experience in caf, lounge, or club-style menus and modern presentation techniques.
• Knowledge of food safety, sanitation, HACCP practices, and regulatory compliance in a high-volume hospitality environment.
• Experience supervising kitchen staff, delegating tasks, and supporting scheduling, training, and performance feedback.
• Ability to manage inventory, control food costs, and reduce waste while maintaining consistent quality and portion standards.
• Effective communication and collaboration skills to work closely with Head Chef, management, and front-of-house teams.
• Capacity to perform in a fast-paced, high-pressure setting with strong time management and problem-solving abilities.
• Diploma or degree in Culinary Arts, Hotel Management, or a related field, or equivalent practical experience in professional kitchens.
• Prior experience as a Sous Chef or senior line cook in upscale restaurants, lounges, clubs, or similar hospitality concepts is highly preferred.
• Willingness to work flexible hours, including evenings, weekends, and holidays, according to business needs.