Executive Sous Chef

2 days ago

Bengaluru, Karnataka, India CW hospitality Full time

Job Title: Executive Sous Chef

Department: Culinary / Kitchen

Reports To: Executive Chef

Location: Bangalore

Job Summary

The Executive Sous Chef supports the Executive Chef in managing overall kitchen operations, ensuring consistent food quality, hygiene standards, cost control, and team leadership. The role involves supervising culinary teams, coordinating production, maintaining operational efficiency, and ensuring compliance with food safety standards.

Key Responsibilities

  • Assist the Executive Chef in planning, organizing, and directing kitchen operations.
  • Oversee daily food production across all kitchen sections to ensure quality and consistency.
  • Ensure strict adherence to food safety, hygiene, and HACCP/FSSAI standards.
  • Supervise, train, and motivate kitchen staff; manage duty rosters and performance evaluations.
  • Monitor food costs, portion control, wastage, and inventory to meet budget targets.
  • Coordinate with Purchasing, Stores, Stewarding, and F&B Service departments.
  • Ensure proper storage, labeling, and FIFO practices in all kitchen areas.
  • Handle guest feedback, complaints, and special dietary requests professionally.
  • Support menu planning, recipe standardization, and new dish development.
  • Ensure preventive maintenance of kitchen equipment and report breakdowns promptly.
  • Maintain kitchen records such as temperature logs, hygiene checklists, and production sheets.
  • Take charge of kitchen operations in the absence of the Executive Chef.

Skills & Competencies

  • Strong leadership and people management skills
  • In-depth culinary knowledge across multiple cuisines
  • Excellent planning, coordination, and problem-solving abilities
  • Cost control, budgeting, and inventory management expertise
  • Ability to work under pressure in a high-volume environment
  • Good communication and training skills

Qualifications & Experience

  • Diploma/Degree in Culinary Arts or Hotel Management
  • Minimum 6–10 years of culinary experience, with at least 2–3 years in a Sous Chef or senior role
  • Experience in hotels, luxury dining, or large-scale catering operations preferred

Job Type: Full-time

Pay: ₹60, ₹70,000.00 per month

Benefits:

  • Food provided
  • Health insurance
  • Provident Fund

Work Location: In person

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