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

Qualifications :

• 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

Additional Information :

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

Remote Work :

No

Employment Type :

Full-time