Executive Sous Chef

Sodexo Facility Management India Private Limited; Ahmedabad District; On-site; INR 1,800,000 - 2,400,000; Full time

Job summary

Sodexo Facility Management India Private Limited in Ahmedabad seeks an Executive Sous Chef to manage culinary operations for a promoter’s private kitchen serving an UHNW client.

You will lead a kitchen team, design bespoke multi‑cuisine menus, ensure strict food safety, discretion, and flawless dining experiences for high-profile guests. You’ll collaborate closely with service, butler and household teams to deliver seamless meals while maintaining confidentiality.

Qualifications

• Hotel Management degree from a recognized institute.
• Proven experience as Sous Chef or Exec Sous Chef in luxury settings.
• Ability to plan multi-cuisine menus.
• Confidentiality and discretion in private UHNW environments.

Responsibilities

• Assist Executive Chef in day-to-day kitchen operations.
• Lead kitchen team for meals and events.
• Prepare high-quality multi-cuisine menus per client.
• Ensure food safety, hygiene, HACCP standards.
• Manage inventory, wastage, and cost controls.
• Coordinate with service and household teams.
• Maintain confidentiality of client and household.
• Mentor chefs and kitchen staff.

Skills

Leadership

Kitchen management

Menu planning

Food safety

Discretion

Communication

Education

Hotel Management degree

Job description

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.