Sous Chef

Seven Eleven Club & Hotels; Thane; On-site; INR 1,500,000 - 2,100,000; Full time

Job summary

Seven Eleven Club & Hotels is seeking an Executive Chef to manage daily culinary operations across all shifts, mentor the kitchen brigade, and uphold top food safety and quality standards. The role includes menu execution, inventory control, cost management, and ensuring guest satisfaction.

Location: Mumbai area, with preference for candidates from Mira-Bhayander; strong leadership and training capabilities are essential to lead a multi-cuisine kitchen and maintain high performance across the

Qualifications

• Diploma or degree in Hotel Management or Culinary Arts required.
• 3–7 years of senior hotel kitchen experience.
• Multi-cuisine kitchen experience preferred.
• Strong knowledge of food production techniques and kitchen management.

Responsibilities

• Take charge of kitchen operations and lead brigade in Executive Chef's absence.
• Ensure dishes meet exact recipe specs, presentation, and temperature standards.
• Train new staff on kitchen procedures, recipes, hygiene, and safety.
• Prepare staff duty rosters and allocate work responsibilities.
• Maintain discipline and teamwork within the kitchen department.
• Assist in introducing new dishes and seasonal menus.
• Ensure guest dietary requirements are handled efficiently.
• Supervise CDPs and Commis chefs; conduct briefings and training.
• Monitor stock, place orders, minimize waste, and enforce cost-control procedures.
• Enforce HACCP and sanitation standards across all stations.

Skills

Kitchen management

Food production techniques

Cost control

Leadership

Staff training

Education

Diploma/Degree in Hotel Management or Culinary Arts

Job description

Objective of the role:

Managing daily culinary operations across all shifts, overseeing food preparation, mentoring the kitchen brigade, controlling inventory, and maintaining the highest standards of food safety and quality. The role involves menu execution, inventory control, cost management, and maintaining excellent guest satisfaction standards.

Only Mumbai candidates are preferred.Location: Mira- bhayander

Role & Responsibilities:

• Take full charge of kitchen operations and lead the brigade in the Executive Chef's absence.
• Ensure all dishes leave the pass meeting exact recipe specifications, presentation standards, and temperature guidelines.
• Train new employees on kitchen procedures, recipes, hygiene, and safety standards.
• Prepare staff duty rosters and allocate work responsibilities.
• Maintain discipline and teamwork within the kitchen department.
• Support in introducing new dishes and seasonal menus.
• Ensure guest dietary requirements and special requests are handled efficiently.
• Supervise Chef de Parties (CDPs) and Commis chefs. Create daily/weekly shift schedules, conduct briefings, and train new kitchen employees.
• Monitor food stocks, handle vendor orders, minimize food waste, and enforce cost-control procedures.
• Enforce strict hygiene, sanitation, and food safety protocols (e.g., HACCP standards) across all kitchen stations.

Qualification & Skills:

• Diploma/Degree in Hotel Management or Culinary Arts.
• Minimum 3–7 years of experience in hotel kitchen operations at senior level.
• Experience in multi-cuisine kitchen preferred.
• Strong knowledge of food production techniques and kitchen management.