Executive Sous Chef (Indian & Conti)

Roles and Responsibilities

• Manage kitchen operations during banquets, ensuring seamless execution of menus and high-quality food production.
  
• Oversee bulk food preparation, including menu planning, inventory management, and staff supervision.
  
• Collaborate with the executive chef to develop innovative Indian and continental cuisine dishes for hotel restaurants and catering events.
  
• Ensure efficient kitchen workflow by streamlining processes, reducing waste, and maintaining a clean working environment.
  
• Provide guidance on food safety protocols, HACCP standards, and quality control measures.
  

Desired Candidate Profile

• 8-13 years of experience as an Executive Sous Chef or similar role in hotels or restaurants.
  
• Strong knowledge of Indian cuisine with ability to create innovative dishes using local ingredients.
  
• Excellent leadership skills with experience managing teams during busy periods such as banquets or special events.
  
• Ability to work effectively under pressure while maintaining attention to detail and high-quality output.
  

Interested candidates can also connect at siddhant.kanojia@sodexo.com