Executive Sous Chef
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Key skills for this role
Role Overview
• Oversee daily kitchen operations, including food preparation, cooking, and plating, while maintaining the highest standards of quality and presentation
• Supervise, train, and mentor kitchen staff, fostering a collaborative and supportive work environment that encourages professional growth and development
• Develop and customize menus in partnership with the Executive Chef, incorporating innovative techniques and seasonal ingredients while analyzing cost implications
• Ensure strict adherence to food safety regulations, FSSAI compliance, and hygiene protocols across all kitchen areas
• Manage inventory, monitor food costs, and implement efficient systems to minimize waste while maintaining product quality
• Conduct regular quality assurance checks on all dishes and ingredients, providing constructive feedback to kitchen team members
• Organize and coordinate kitchen workflows to optimize efficiency and meet service demands during peak hours
• Analyze kitchen performance metrics and implement data-driven improvements to enhance productivity and profitability
• Communicate transparently with front-of-house staff to ensure seamless service and address any customer concerns related to food quality
• Stay current with culinary trends, techniques, and best practices, bringing fresh ideas and innovative approaches to the kitchen
• Support the Executive Chef in strategic planning, budgeting, and long-term kitchen development initiatives
Key Skills for This Role
Full Job Posting
Job Responsibilities
- Oversee daily kitchen operations, including food preparation, cooking, and plating.
- Supervise, train, and mentor kitchen staff to support professional growth.
- Develop and customize menus with the Executive Chef using seasonal ingredients and innovative techniques.
- Ensure food safety, FSSAI compliance, and hygiene standards across kitchen areas.
- Manage inventory, food costs, budgets, and waste-reduction systems.
- Conduct quality assurance checks and provide constructive feedback.
- Coordinate kitchen workflows during peak service periods.
- Analyze performance metrics and implement data-driven improvements.
- Communicate with front-of-house staff about service and food-quality concerns.
- Support strategic planning, budgeting, and long-term kitchen development.
Qualifications
- Minimum 8–10 years of professional culinary experience in established kitchens.
- Minimum 3–5 years of supervisory or leadership experience in a kitchen environment.
- Experience in fine dining, upscale restaurants, or premium hospitality establishments.
- Experience managing kitchen budgets, inventory, and food-cost controls.
- Knowledge of food safety regulations, FSSAI compliance, and hygiene protocols.
- Ability to lead, train, and mentor kitchen staff.
- Ability to analyze kitchen performance metrics and implement improvements.
- Fluency in English is required; additional languages are an advantage.
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