Executive Sous Chef

Sodexo Facility Management India Private Limited · Ahmedabad, India

We are looking for a highly skilled and experienced Executive Sous Chef to manage and support culinary operations for a Promoter’s private kitchen serving a UHNW client in Ahmedabad. The role requires strong culinary expertise, leadership, discretion, attention to detail, and the ability to deliver consistently exceptional food and personalized dining experiences.

Key Responsibilities

• Assist the Executive Chef / Chef-in-Charge in planning, managing and supervising day-to-day kitchen operations.
• Lead the kitchen team and ensure smooth execution of breakfast, lunch, dinner, special occasions, private events and bespoke dining requirements.
• Prepare and oversee high-quality multi-cuisine menus based on the client’s preferences, dietary requirements and occasions.
• Maintain consistently high standards of taste, presentation, portion control and food quality.
• Plan menus, daily specials and customized dishes in coordination with the client’s requirements.
• Ensure strict compliance with food safety, hygiene, sanitation and HACCP standards.
• Monitor food production, mise-en-place, storage, temperature control and proper handling of ingredients.
• Manage kitchen inventory, stock rotation, requisitioning and minimize wastage while maintaining premium quality.
• Coordinate with suppliers and procurement teams for sourcing fresh, premium-quality ingredients.
• Train, mentor and supervise chefs and kitchen associates to maintain professional standards and discipline.
• Ensure kitchen equipment, workstations and storage areas are clean, organized and properly maintained.
• Maintain confidentiality and demonstrate complete discretion regarding the client, family, guests, preferences and household operations.
• Coordinate closely with service, butler and household teams to ensure seamless meal service.
• Handle special dietary requests, allergies and personalized food preferences with utmost care.
• Take charge of kitchen operations in the absence of the Executive Chef / Chef-in-Charge.
• Stay updated with contemporary culinary trends, techniques and premium dining standards.

Candidate Profile

• Hotel Management Graduate from a recognized institute.
• Proven experience as a Sous Chef / Executive Sous Chef in luxury hotels, premium restaurants, private households or UHNW / VVIP kitchens.
• Strong knowledge of multi-cuisine culinary operations and ability to customize menus.
• Excellent leadership, team-management and kitchen coordination skills.
• Strong understanding of food safety, hygiene and kitchen cost controls.
• Creative, detail-oriented and quality-focused approach to food preparation and presentation.
• Ability to work with confidentiality, professionalism and discretion in a private UHNW environment.
• Excellent communication and interpersonal skills.
• Flexible to work according to the client’s schedule, including weekends, holidays and special occasions.

Preferred Experience

• Experience in luxury hospitality / 5-star hotels is highly preferred.
• Experience with private residences, promoters’ kitchens, UHNW families or VVIP clientele will be an added advantage.
• Exposure to international cuisines, premium ingredients and customized dining is preferred.

Key Competencies

• Culinary Excellence
• Leadership & Team Management
• Menu Planning & Innovation
• Food Safety & Hygiene
• Inventory & Cost Control
• Attention to Detail
• Discretion & Confidentiality
• Guest / Client Focus

Time Management & Adaptability