Accor: Junior sous chef - Garde manger — Jaipur, 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 Junior sous chef - Garde manger in Jaipur, RJ, India, under reference REF111634D. 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 September 2026
• Brands: FAIRMONT

Responsibilities and work described

• The Sous Chef is responsible for planning and directing food preparation in a kitchen
• This will involve a large degree of supervising other kitchen staff
• The Sous Chef will help with menu planning, inventory, and managing of supplies
• Also aid in making sure the kitchen is up to safety standards and that staff are obeying sanitation rules
• During mealtimes, it is important that the Sous Chef be quick on his/her feet and be able to make smart decisions instantly
• The Sous Chef is responsible for staff scheduling and discipline, when necessary
• Properly measures and portions all food items
• Complies with all portion sizes, quality standards, department rules, policies and procedures
• Cooks all food to Proper specifications in a timely manner
• Utilizes kitchen equipment to prepare food items such as: knives, slicers, whips, pots, pans,
• Warmers, steamers, grills, ovens, etc
• Ensures proper food temperatures are maintained and food is stored correctly
• Ensures freshness and quality of all menu items
• Packages all products to proper specifications
• Performs opening, closing and side work duties as instructed and according proper guidelines
• Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked

Eligibility details to check

See the employer’s role-specific qualification criteria. Mid-Senior Level. Read the complete employer description for the essential conditions. A related skill or an employer’s general seniority label is not enough, by itself, to establish eligibility.

Location, schedule and contract conditions

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

Pay and application dates

A verified salary figure is not established in this article. An online estimate for another Junior sous chef - Garde manger vacancy is not an offer for reference REF111634D; 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 REF111634D.

Compare your qualifications and experience with the essential conditions for the Jaipur, 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: inventory

Inventory experience should identify the stock context and the activities you handled: records, counts, reconciliation, planning or issue resolution. Explain how differences were investigated and checked.

Relevant skills

• inventory
• culinary operations
• food preparation
• menu planning
• kitchen operations