Executive Sous Chef

DLF Hospitality; Chennai District; On-site; INR 1,800,000 - 3,000,000; Full time

Job summary

DLF Hospitality seeks a senior culinary leader to oversee daily kitchen operations for its Business Club and fine dining outlets. You will develop seasonal and signature menus, drive efficiency, manage inventory, and uphold top-tier standards in taste and presentation.

You will mentor the culinary team, enforce hygiene and safety, and collaborate with procurement, service, and HR to drive profitability and guest satisfaction. Experience in luxury hospitality is essential.

Qualifications

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

Responsibilities

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

Skills

Culinary operations

Menu planning

Cost control

Team leadership

Food safety

Menu development

Quality assurance

Education

Hotel Management degree

Job description

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

Interacts with:

• 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