Sous Chef

Lodha Group; Pune District; On-site; INR 900,000 - 1,200,000; Full time

Job summary

Lodha Group in Pune is seeking an experienced Chef to oversee kitchen operations in our hospitality and property management unit. You will manage kitchen staff, coordinate with suppliers, ensure high-quality dish preparation and presentation, and maintain a clean, compliant kitchen.

The role requires a culinary degree or equivalent, at least 6 years in a high-volume setting, HACCP knowledge, strong leadership, and the ability to work under pressure while delivering exceptional dining experiences

Qualifications

• Minimum 6 years of experience as a Chef de Partie or similar in a high-volume kitchen.
• Culinary degree or equivalent experience preferred.
• HACCP knowledge and food safety awareness.
• Good communication, leadership, and teamwork abilities.
• Ability to work under pressure and maintain high standards.

Responsibilities

• Assist in Menu Planning: collaborate with Regional Executive Chef to design/update dishes.
• Supervise Kitchen Staff: lead, train, schedule, and delegate tasks.
• Ensure Quality Control: maintain high standards of food quality and presentation.
• Manage Inventory: oversee stocks, orders, and vendor relations.
• Maintain Kitchen Hygiene: ensure cleanliness and compliance with health regs.
• Assist in Food Preparation: participate in cooking to ensure consistency.
• Handle Customer Requests: address dietary needs and feedback promptly.
• Support Financial Management: help with budgeting and cost control.

Skills

Culinary Skills

Leadership

Menu Planning

Staff Supervision

Quality Control

Inventory Management

HACCP Knowledge

Education

Culinary degree

Job description

Country Operations India Operations

Business Unit CEO Office IV – Pune

Business Segment Residential

Region Pune

Market Pune

Department Hospitality & Property Management

Cell Hospitality & Property Management

Country India

State Maharashtra

City Pune

Working location Pune

Project/Office Kharadi

Skills

Knowledge

Graduation

B.H.M.

CERTIFICATION

Working Language

Job Description

Job Title: Chef

Position Type: Full-Time

Reports To: Property Manager / Head Chef / Regional Chef

Job Overview:

The Chef will oversee kitchen operations, ensuring the preparation and presentation of high-quality dishes. This role involves managing kitchen staff, coordinating with suppliers, and maintaining a clean and organized kitchen environment. The ideal candidate will have strong culinary skills, leadership abilities, and a passion for delivering exceptional dining experiences.

Key Responsibilities:

• Assist in Menu Planning: Collaborate with the Regional Executive Chef to design and update menu items, incorporating seasonal ingredients and current food trends.
• Supervise Kitchen Staff: Lead, train, and manage kitchen staff to ensure efficient operation, including scheduling and delegating tasks.
• Ensure Quality Control: Maintain high standards of food quality and presentation, ensuring dishes meet the restaurant's specifications and customer expectations.
• Manage Inventory: Oversee inventory levels, order supplies, and manage vendor relationships to ensure the kitchen is stocked with necessary ingredients.
• Maintain Kitchen Hygiene: Ensure that the kitchen and all equipment adhere to health and safety regulations, including cleanliness and sanitation standards.
• Assist in Food Preparation: Participate in the preparation and cooking of dishes, ensuring consistency and efficiency.
• Handle Customer Requests: Address special dietary needs and customer feedback promptly and professionally.
• Support Financial Management: Help with budgeting and cost control, including minimizing waste.

Qualifications:

• Experience: Minimum 6 years of experience as a Chef de Partie or similar role in a high-volume restaurant or hotel kitchen.
• Education: Culinary degree or equivalent experience preferred.
• Skills: Strong culinary skills, leadership capabilities, and knowledge of kitchen operations.
• Certifications: HACCP knowledge.
• Personal Attributes: Good communication skills, ability to work under pressure, and a collaborative team player.

Physical Requirements:

• Ability to stand for extended periods and lift heavy items as needed.
• Manual dexterity and good eyesight for precise food preparation and presentation.