Sous Chef

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.\nRole 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 PYRAMID’s café, 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 PYRAMID’s service standards.\nQualifications\nStrong culinary skills in hot and cold kitchen, with experience in café, lounge, or club-style menus and modern presentation techniques.\nKnowledge of food safety, sanitation, HACCP practices, and regulatory compliance in a high-volume hospitality environment.\nExperience supervising kitchen staff, delegating tasks, and supporting scheduling, training, and performance feedback.\nAbility to manage inventory, control food costs, and reduce waste while maintaining consistent quality and portion standards.\nEffective communication and collaboration skills to work closely with Head Chef, management, and front-of-house teams.\nCapacity to perform in a fast-paced, high-pressure setting with strong time management and problem-solving abilities.\nDiploma or degree in Culinary Arts, Hotel Management, or a related field, or equivalent practical experience in professional kitchens.\nPrior experience as a Sous Chef or senior line cook in upscale restaurants, lounges, clubs, or similar hospitality concepts is highly preferred.\nWillingness to work flexible hours, including evenings, weekends, and holidays, according to business needs.