Sous Chef – Italian Cuisine

Della Group; Lonavala; On-site; INR 900,000 - 1,500,000; Full time

Job summary

Della Group is seeking a chef de partie to assist the Executive Chef in a fast-paced luxury kitchen in Maharashtra. You will supervise Commis and Demi Chefs, plan mise-en-place, and coordinate Italian food preparation to ensure top quality and consistency.

You will lead by example in hygiene, portion control, and cost management while developing new dishes and supporting seasonal menus.

Qualifications

• Strong knowledge of Italian cooking techniques, ingredients and presentation.
• Diploma or degree in hotel management or culinary arts.
• Experience with leading a kitchen team in a luxury setting is preferred.

Responsibilities

• Assist the Executive Chef in daily kitchen operations and ensure smooth food production.
• Prepare and supervise authentic Italian cuisine, including pasta, pizza, risotto, sauces, and other Italian specialties.
• Ensure consistency in taste, presentation, portion size, and quality of all dishes.
• Supervise, guide, and train Commis and Demi Chef de Partie team members.
• Plan daily mise-en-place and coordinate food preparation according to business requirements.
• Maintain high standards of food hygiene, safety, sanitation, and HACCP practices.
• Monitor food cost, portion control, wastage, and proper utilization of ingredients.
• Check the quality and freshness of ingredients and coordinate with the stores/procurement team.
• Develop new dishes and contribute to menu planning and seasonal specials.
• Ensure proper kitchen discipline, grooming, cleanliness, and adherence to SOPs.

Skills

ItalianCooking

Leadership

TeamManagement

Communication

FoodSafety

CostControl

Education

Diploma/Degree in Hotel Management or Culinary Arts

Job description

• Assist the Executive Chef in managing daily kitchen operations and ensure smooth food production.
• Prepare and supervise authentic Italian cuisine, including pasta, pizza, risotto, sauces, and other Italian specialties.
• Ensure consistency in taste, presentation, portion size, and quality of all dishes.
• Supervise, guide, and train Commis and Demi Chef de Partie team members.
• Plan daily mise-en-place and coordinate food preparation according to business requirements.
• Maintain high standards of food hygiene, safety, sanitation, and HACCP practices.
• Monitor food cost, portion control, wastage, and proper utilization of ingredients.
• Check the quality and freshness of ingredients and coordinate with the stores/procurement team.
• Develop new dishes and contribute to menu planning and seasonal specials.
• Ensure proper kitchen discipline, grooming, cleanliness, and adherence to SOPs.

What we expect

• Strong knowledge of Italian cooking techniques, ingredients, and presentation.
• Good leadership, communication, and team-management skills.
• Ability to work under pressure in a high-volume kitchen environment.
• Strong understanding of food safety, hygiene, and kitchen cost control.

• Department: F & B Production
• Experience: 4–7 years of relevant experience in Italian cuisine, preferably in a luxury hotel
• Education: Diploma/Degree in Hotel Management or Culinary Arts.
• Reports to: Culinary Director