Sous Chef

NEAT India; Mumbai; On-site; INR 800,000 - 1,300,000; Full time

Job summary

NEAT India, a luxury healthcare-focused food company, is seeking a talented Sous Chef for a full-time, on-site role in Mumbai. You will support the Head Chef in daily kitchen operations, menu planning with emphasis on nutrition and flavor, and ensure consistent quality, presentation, and portioning across services.

Collaborating with nutrition and operations teams, you will manage inventory, sourcing fresh ingredients, supervise kitchen staff, and help design dishes for subscription plans,

Qualifications

• Culinary expertise with knowledge of international and Indian cuisines.
• Experience supervising kitchen teams and managing shifts.
• Strong hygiene and food safety understanding (HACCP or equivalent).
• Ability to tailor menus to client goals and dietary needs.
• Excellent organization, time management and clear communication.

Responsibilities

• Assist in menu planning with nutrition-focused flavor profiles.
• Oversee food production and ensure consistent quality and portioning.
• Supervise kitchen staff, schedule shifts and allocate tasks.
• Maintain hygiene and safety standards across services.
• Collaborate with nutrition and operations teams on tailored meal plans.
• Manage inventory and sourcing of fresh ingredients.
• Contribute to dish design for subscriptions, private dining and chef-onboard services.

Skills

Culinary expertise

Kitchen leadership

Food safety

Nutrition & menu development

Organization & communication

Professional training

Flexibility & client-service

Education

Diploma or degree in Culinary Arts or Hotel Management

Job description

Company Description NEAT India is a luxury healthcare-focused food company specializing in fresh, nutritionally balanced meal services tailored to individual client needs. Established in 2019, NEAT offers subscription-based nutritional meals, private chef services that travel with clients worldwide, on-set vanity kitchen experiences, and bespoke private dining and catering. The company emphasizes high-quality ingredients, cleanliness, and freshness from farm to plate, ensuring food that is both flavorful and health-focused. NEAT’s chefs are passionate about culinary innovation, creating personalized dishes that support clients’ wellness goals without compromising on taste.
Role Description The Sous Chef at NEAT India is a full-time, on-site role based in Mumbai, supporting the Head Chef in daily kitchen operations and high-end meal preparation. Responsibilities include assisting in menu planning with a focus on nutrition and flavor, overseeing food production, and ensuring consistency in quality, presentation, and portioning across all services. The Sous Chef will supervise kitchen staff, coordinate scheduling and task allocation, and maintain strict hygiene, safety, and cleanliness standards. This role also involves collaborating with nutrition and operations teams to execute tailored meal plans, managing inventory and sourcing fresh ingredients, and helping design dishes for subscription plans, private dining, vanity kitchens, and chef-onboard services.
Qualifications

• Culinary expertise and technical skills: professional cooking experience, strong knowledge of international and Indian cuisines, and proficiency in modern and traditional cooking techniques.
• Kitchen operations and leadership: experience supervising kitchen teams, managing shifts, delegating tasks, and maintaining efficient workflows in a high-end or premium kitchen environment.
• Food safety and quality: solid understanding of food hygiene standards, HACCP or equivalent safety practices, and commitment to cleanliness, quality control, and consistent plating.
• Nutrition and menu development: ability to collaborate on nutritionally balanced menus, tailor dishes to client goals and dietary requirements, and innovate within health-focused cuisine.
• Organization and communication: strong time management, attention to detail, clear communication with chefs, service staff, and nutrition teams, and ability to work calmly under pressure.
• Relevant background: diploma or degree in Culinary Arts or Hotel Management (or equivalent professional training), prior experience as a Sous Chef or Senior Chef de Partie, and experience in luxury hospitality or premium catering is an advantage.
• Personal attributes: passion for cooking and experimentation, client-service mindset, flexibility to work shifts and extended hours as needed, and willingness to uphold NEAT’s standards in all client-facing culinary experiences.