Accor: Sous Chef Banquets (Maharaj) - Fairmont Agra — Agra, UP, 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 Banquets (Maharaj) - Fairmont Agra in Agra, UP, India, under reference REF111413X. 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: 19 October 2026
• Brands: FAIRMONT

Responsibilities and work described

• **Job Responsibilities:**
• Assign in detail, specific duties to all employees under his/her supervision and instruct them in their work
• Quality / delivery: personal cleanliness and proper deportment of all team members
• Work: closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage
• Discuss with the Executive Chef and recommend menu price adjustments
• Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out
• Quality / delivery: that all equipment and perishable items are stored in their designated place and in the most hygienic manner
• Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food
• Suggest new recipes and products which may improve quality of food or lower food costs
• Check the maintenance of all kitchen equipment and report any defects promptly
• Quality / delivery: that all safety, health, security and loss control policies and procedures and Government legislation are adhered to
• Oversee banquet kitchen operations and coordinate with the Banquet Manager to ensure timely and accurate execution of events
• Delivery: training and mentoring to kitchen staff to develop their culinary skills and professional competencies
• Maintenance: detailed records of food costs, portion control, and inventory to support budgeting and cost management objectives
• Research / execution: regular quality audits and food safety inspections to maintain compliance with health and hygiene standards
• Liaise with the stewarding department to ensure adequate supply of clean equipment and utensils for banquet service

Essential requirements and candidate background

• Diploma or Bachelor's degree in Hotel Management, Hospitality Management, or Culinary Arts
• Food Safety and Hygiene certification (such as FSSAI Food Safety Training in India) is an advantage
• Minimum 5-7 years of professional culinary experience, with at least 2-3 years in a supervisory or sous chef role in a high-volume banquet or fine dining environment
• Experience: banquet kitchen operations, menu planning, and coordination with banquet management teams
• Knowledge: food safety regulations, hygiene standards, and compliance with local health and safety legislation
• Demonstrated expertise in cost control, inventory management, portion control, and food waste reduction
• Proficiency: kitchen equipment operation and maintenance, with the ability to troubleshoot common issues
• Leadership and mentoring skills with the ability to train and develop culinary staff
• Communication and interpersonal skills to effectively collaborate with Executive Chef, Banquet Manager, and stewarding departments
• Experience: recipe development and menu innovation to enhance food quality and operational efficiency

Preferred experience and additional strengths

• Professional culinary training from a recognized culinary institute is highly preferred

Location, schedule and contract conditions

• Work arrangement: On-site
• Advertised location: Agra, UP, India

Benefits mentioned by the employer

• Come As You Are
• Work With Purpose
• Grow, Learn and Enjoy
• Explore Limitless Possibilities

Pay and application dates

A verified salary figure is not established in this article. An online estimate for another Sous Chef Banquets (Maharaj) - Fairmont Agra vacancy is not an offer for reference REF111413X; 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 REF111413X.

Compare your qualifications and experience with the essential conditions for the Agra, UP, 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: maintenance

A maintenance example should identify the asset, the fault or preventive task and the action you performed. Explain the checks, records and handover involved in returning equipment or a service to use.

Relevant skills

• maintenance
• audit
• compliance
• training
• inventory
• food safety
• culinary operations
• event operations
• safety management
• hospitality