Accor: Sous Chef — Udaipur, RJ, India

About Accor

Accor operates in hospitality through hotels, restaurants and lifestyle destinations. Its employer material describes a collection of brands with different identities and a common focus on guest experiences. The business therefore brings together the service and operational functions needed to run hospitality venues, rather than offering one uniform hotel product. Its recruitment introduction emphasises opportunities across professions within hotels and other hospitality settings, reflecting the range of work involved in delivering those experiences.

The position and its setting

Accor lists Sous Chef in Udaipur, RJ, India, under reference REF113296U. The details below separate the work described by the employer from essential conditions, preferred experience and practical preparation advice.

• Employment type: Full-time
• Employer listing date: 4 August 2026
• Brands: FAIRMONT

Responsibilities and work described

• Maintenance: on-going training and development of employees, conduct employee performance reviews and disciplinary action
• Quality / delivery: appropriate staff scheduling and monitor staffing levels in conjunction with determined budgets and forecasting
• Create and design menus, while keeping the overall restaurant concept
• Liaise with food stores to ensure the proper rotation of foods
• Seek opportunities to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction
• Kitchen operations in absence of Executive Chef and Executive Sous Chef
• Oversee the safety and sanitation of the kitchen, while ensuring all kitchen equipment is maintained and in good condition
• Maintenance: departmental standards in accordance with Fairmont Hotels and Resorts core standards
• Quality / delivery: effective cooperation between outlets and the kitchen
• Create memorable dining experiences for guests
• Quality / delivery: a clean and safe working environment, and actively participate in health and safety initiatives
• Adhere to all hotel environmental policies and initiatives
• Carry out any other tasks as assigned

Essential requirements and candidate background

• Bachelor of Hotel Management or Diploma in Food Production
• Extensive practical and managerial experience related to the processes in
• The respective department (at least 5 years)
• Foreign Language: At least intermediate level English
• Courses and Training: Prior attendance in courses and seminars in the related field
• Computer Literacy: Basic computer applications
• Skills: Has command of all products and cooking techniques in the related
• Field and is responsible for business development
• Has advanced knowledge of the
• Other kitchen sections and processes
• Has knowledge of local or international cuisine

Location, schedule and contract conditions

• Work arrangement: On-site
• Advertised location: Udaipur, RJ, India

Pay and application dates

A verified salary figure is not established in this article. An online estimate for another Sous Chef vacancy is not an offer for reference REF113296U; use the employer’s own pay disclosure and recruitment communication.

A closing date is not confirmed in this article. Check the current employer page before submitting: an undated posting can change or be withdrawn.

How to apply to Accor

Applications follow the official employer page linked below.

Open the official Accor posting below and match the title and reference REF113296U.

Compare your qualifications and experience with the essential conditions for the Udaipur, RJ, India position, then read the preferred criteria separately.

Prepare an accurate CV and the supporting items requested in that employer’s application. Provide only information and documents you are authorised to share.

Use the employer’s application option, complete the required fields and review the submission. Retain the acknowledgement when one is provided. Job Alerts World does not receive the application.

Practical preparation: safety management

Safety-related experience should explain the environment, the hazard or control and the responsibility you held. Refer to documented checks and authorised procedures rather than giving unsupported assurances.

Relevant skills

• safety management
• training
• culinary operations
• menu planning
• kitchen operations
• business development
• food preparation