Executive Sous Chef

• 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

• Minimum 8-10 years of professional culinary experience in established kitchens
• Minimum 3-5 years in a supervisory or leadership role within a kitchen environment
• Proven experience in fine dining, upscale restaurants, or premium hospitality establishments
• Experience managing kitchen budgets, inventory, and food cost controls

experience is an asset
Fluency in English, additional languages are a plus