Sous Chef

We're looking for an experienced and passionate Sous Chef to join our culinary team in Pune, India. As Sous Chef, you'll be the backbone of our kitchen operations, working closely with the Executive Chef to maintain exceptional standards across all our dining outlets and special events. This is an exciting opportunity for a seasoned culinary professional ready to lead, innovate, and inspire a dynamic kitchen team while ensuring every dish meets our commitment to excellence.

• Collaborate with the Executive Chef to oversee food quality, consistency, and presentation across all service outlets and banquet operations
• Lead and mentor the culinary team, providing hands-on training, constructive feedback, and professional development opportunities
• Manage kitchen operations in the absence of the Executive Chef, making decisive decisions to maintain service excellence
• Oversee cost control and budgeting initiatives, identifying opportunities to optimize food and labor expenses without compromising quality
• Develop and implement innovative menu items while maintaining alignment with our culinary vision and brand standards
• Ensure strict adherence to food safety protocols, HACCP management systems, and sanitation standards
• Manage inventory, ordering, and supplier relationships to maintain optimal stock levels and quality
• Coordinate with front-of-house teams to ensure seamless service delivery and customer satisfaction
• Monitor industry trends, local competition, and emerging culinary techniques to keep our offerings fresh and competitive
• Maintain detailed records of kitchen operations, including food costs, waste analysis, and performance metrics

• Minimum 5+ years of professional culinary experience in luxury hotels, resorts, or high-volume food service establishments
• Proven expertise managing both A La Carte and banquet kitchen operations, ideally handling events of 200+ guests
• Strong background in kitchen leadership, team management, and staff development
• Comprehensive knowledge of HACCP management systems and food safety regulations
• Demonstrated proficiency in cost control, budgeting, and financial analysis
• Culinary degree or formal culinary training certification (preferred)
• Excellent organizational and time management skills with the ability to multitask in a fast-paced environment
• Strong communication and interpersonal skills to collaborate effectively with diverse teams
• Flexibility to work rotating shifts, including nights, weekends, and public holidays
• Experience with kitchen management systems and software (e.g., Purchase Plus or similar platforms) is a plus
• Proficiency in menu development, recipe costing, and culinary innovation
• Problem-solving mindset with the ability to make sound decisions under pressure
• Passion for culinary excellence, continuous learning, and mentoring emerging talent
• Ability to adapt to changing priorities while maintaining high standards of quality and efficiency