Executive Sous Chef

Company Description One of the leading luxury hotel chains , operating premium hospitality properties known for exceptional service and guest experiences.The hotel encourages service excellence and offers opportunities to grow within the hospitality and culinary fields.

Role Description The Executive Sous Chef is a full-time, on-site role based at our Bengaluru location, supporting the Executive Chef in overseeing all kitchen operations. This role manages daily food preparation for restaurants, banquets, and in-room dining, ensuring dishes meet quality, presentation, and consistency standards. The Executive Sous Chef leads and mentors kitchen team members, coordinates staff schedules, and promotes a safe, clean, and efficient work environment. Responsibilities include collaborating on menu development, monitoring inventory and food costs, enforcing hygiene and food safety standards, and working closely with other departments to support special events. The role also involves training team members, maintaining strong vendor relationships, and helping drive guest satisfaction through exceptional culinary service.

Qualifications

• Proven experience as an Executive Sous Chef or senior culinary leader in a luxury hotel or high-end restaurant environment.
• Strong skills in menu planning, food production, and quality control, with a focus on consistency and guest satisfaction.
• Demonstrated ability to lead, mentor, and develop diverse kitchen teams, including effective scheduling and task delegation.
• Solid knowledge of food safety, hygiene regulations, and best practices for maintaining a clean, compliant kitchen.
• Experience managing food costs, inventory, and supplier relationships to support operational efficiency.
• Capability to collaborate with front-of-house and events teams to execute banquets, special functions, and seasonal offerings.
• Excellent communication, organizational, and problem-solving skills, with the ability to perform under pressure and high volume.
• Relevant culinary education or certification from a recognized culinary institute; additional hospitality training is an advantage.
• Flexibility to work shifts, weekends, and holidays as required by hotel operations.
• Commitment to creating an inclusive, respectful, and team-oriented kitchen culture.