Executive Sous Chef

Accor; Mumbai; On-site; INR 1,400,000 - 2,400,000; Full time

Job summary

Accor in Mumbai seeks an Executive Sous Chef to lead daily kitchen operations, mentor staff, and collaborate with the Executive Chef on menu development and cost control. The role emphasizes food safety, innovation, and guest satisfaction in a fast-paced environment.

You will drive quality, manage inventory, and ensure compliance with hygiene standards while mentoring culinary talent and contributing to strategic kitchen planning.

Qualifications

• Proven experience in advanced culinary techniques and plating standards.
• Strong leadership abilities with a collaborative approach.
• Excellent organizational and time management for a fast-paced kitchen.
• Experience with budget control, costs, and inventory management.
• Clear communication across kitchen and front-of-house teams.
• Knowledge of food safety, sanitation, and FSSAI compliance.
• Analytical mindset to improve kitchen performance and profitability.
• Ability to stay resilient and decisive in high-pressure scenarios.

Responsibilities

• Oversee daily kitchen operations including food preparation, cooking and plating to ensure top quality and presentation.
• Supervise, train, and mentor kitchen staff to foster growth and collaboration.
• Develop and customize menus with the Executive Chef considering seasonality and cost implications.
• Ensure strict adherence to food safety regulations, FSSAI compliance, and hygiene standards across all areas.
• Manage inventory, monitor food costs, and implement waste-minimizing systems.
• Conduct regular quality assurance checks on dishes and ingredients and provide feedback.
• Organize kitchen workflows to optimize efficiency during peak service hours.
• Analyze kitchen performance metrics and implement data-driven improvements for productivity and profitability.
• Communicate clearly with front-of-house staff to ensure seamless service and guest satisfaction.
• Stay updated with culinary trends and techniques to drive innovation in menus.
• Support the Executive Chef in budgeting and long-term kitchen development initiatives.

Skills

Advanced culinary techniques

Leadership and team management

Organizational and time management

Cost control and budgeting

Communication and collaboration

Food safety and hygiene (FSSAI)

Analytical mindset for metrics

Resilience under pressure

Education

Culinary degree or professional training

FSSAI certification preferred

ServSafe or equivalent certification

Tools

Kitchen management systems

Job description

Job Description:

Company Description

Accor is a multinational hospitality company headquartered in France. It's one of the largest hotel groups globally and operates in over 100 countries. Accor was founded in 1967 by Paul Dubrule and Gérard Pélisson. It initially focused on the motel-hotel market in France and expanded internationally in the 1970s and 1980s. Over the years, it has grown through acquisitions and diversification. Accor operates a wide range of hotel brands covering various segments of the market, from luxury to budget. Some of its well-known brands include Sofitel, Raffles, Fairmont, Novotel, ibis, Mercure, and many others.

Job Description

We're looking for an accomplished Executive Sous Chef to join our culinary team in Mumbai, India. In this pivotal leadership role, you will serve as the second-in-command in our kitchen, driving operational excellence, mentoring culinary talent, and ensuring every dish meets our exacting standards. You'll work collaboratively with our Executive Chef to innovate our menus, maintain food safety compliance, and deliver exceptional dining experiences that delight our guests. This is an opportunity to make a meaningful impact in a dynamic, fast-paced environment where your expertise, vision, and passion for culinary excellence truly matter.

• Oversee daily kitchen operations, including food preparation, cooking, and plating, while maintaining the highest standards of quality and presentation
• Supervise, train, and mentor kitchen staff, fostering a collaborative and supportive work environment that encourages professional growth and development
• Develop and customize menus in partnership with the Executive Chef, incorporating innovative techniques and seasonal ingredients while analyzing cost implications
• Ensure strict adherence to food safety regulations, FSSAI compliance, and hygiene protocols across all kitchen areas
• Manage inventory, monitor food costs, and implement efficient systems to minimize waste while maintaining product quality
• Conduct regular quality assurance checks on all dishes and ingredients, providing constructive feedback to kitchen team members
• Organize and coordinate kitchen workflows to optimize efficiency and meet service demands during peak hours
• Analyze kitchen performance metrics and implement data-driven improvements to enhance productivity and profitability
• Communicate transparently with front-of-house staff to ensure seamless service and address any customer concerns related to food quality
• Stay current with culinary trends, techniques, and best practices, bringing fresh ideas and innovative approaches to the kitchen
• Support the Executive Chef in strategic planning, budgeting, and long-term kitchen development initiatives

Qualifications

Required Skills & Competencies:

• Advanced culinary techniques and expertise in food preparation, cooking methods, and plating standards
• Exceptional leadership and team management abilities with a motivational, inclusive approach
• Strong organizational and time management skills with the ability to multitask in a fast-paced environment
• Proficiency in kitchen management systems and cost control analysis
• Excellent communication and interpersonal skills with the ability to collaborate effectively across departments
• Detailed knowledge of food safety, sanitation, and FSSAI compliance requirements
• Analytical mindset with the ability to assess kitchen performance and implement process improvements
• Resilience and decisiveness in handling high-pressure situations

Required Experience:

• Minimum 8-10 years of professional culinary experience in established kitchens
• Minimum 3-5 years in a supervisory or leadership role within a kitchen environment
• Proven experience in fine dining, upscale restaurants, or premium hospitality establishments
• Experience managing kitchen budgets, inventory, and food cost controls

Required Education & Certifications:

• Culinary degree or professional culinary training from a recognized institution
• Food Safety Certification (FSSAI certification preferred for India-based operations)
• ServSafe or equivalent food safety certification

Preferred Domain Expertise:

• Knowledge of international cuisines and diverse culinary traditions
• Expertise in menu engineering and culinary innovation
• Familiarity with modern kitchen equipment and technology
• Understanding of nutritional science and dietary requirements
• Experience in training and developing culinary talent

• Job-Category: Culinary
• Job Type: Permanent
• Job Schedule: Full-Time