Executive Sous Chef

DLF Hospitality · India

Purpose

This position is responsible for supporting and managing culinary operations across Business Club and fine dining outlet, ensuring exceptional food quality, consistency, and creativity in line with the brand’s standards. The role contributes to member and guest satisfaction, operational efficiency, and financial performance through strategic menu planning, cost control, team development, and collaboration with procurement, F&B service, and other departments. It ensures compliance with food safety regulations while fostering innovation and maintaining high standards of hygiene, presentation, and culinary excellence.

Key Organizational Relationships

• Reports to: Executive Chef
• Reporting Roles: Senior Sous/Sous Chefs, Junior Sous Chefs, Chef de Partie, Commis

Interacts with:

• External: Members/Guests, Vendors, Consultants, Service Providers, Authorities
• Internal: Functional Heads, Managers, Supervisors, Staff, Contractual Staff

Key Responsibilities

Operational Excellence

• Oversee daily kitchen operations across Business Club and fine dining restaurants.
• Develop and implement seasonal, signature, and tasting menus tailored to premium clientele.
• Ensure efficiency through process optimization, portion control, and timely service delivery.
• Manage inventory and stock, minimizing waste and controlling food cost.

Culinary Innovation

• Standardize recipes and SOPs to ensure consistency in taste, quality, and presentation.
• Lead tasting panels, food trials, and menu launches to reinforce culinary standards.
• Introduce global cuisine influences while maintaining brand identity.

People Management

• Supervise and coach the culinary brigade, managing rosters and delegating tasks.
• Promote a culture of collaboration, hygiene, and discipline.
• Conduct performance evaluations and training in partnership with HR.

Business & Financial Acumen

• Support the Executive Chef to plan and manage budgets, cost control, and purchasing for club and fine dining operations.
• Monitor food cost percentage and profitability, initiating corrective actions.
• Align offerings with guest feedback, market trends, and overall F&B revenue strategies.

Leadership

• Set high standards for culinary innovation, plating aesthetics, and guest engagement.
• Mentor junior chefs, cultivating a pipeline of future culinary leaders.
• Partner with service teams to ensure seamless kitchen‑to‑table coordination.

Compliance & Risk Management

• Ensure strict compliance with FSSAI, HACCP, and local health regulations.
• Conduct audits, hygiene inspections, and enforce kitchen safety standards.

Job Requirements / Hiring Profile

• Qualifications: Degree in Hotel Management or equivalent culinary university degree.
• Work Experience: 10+ years of experience in luxury hospitality