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