Sous Chef – Italian Cuisine

Della Resorts and Adventure; Pune District; Presencial; INR 900 000 - 1 300 000; Tempo integral

Resumo da oferta

Della Resorts and Adventure in Pune is seeking an experienced Italian cuisine chef to assist the Executive Chef in daily kitchen operations and to ensure top-quality food production.

You will lead a small team, supervise Commis and Demi Chef de Partie, plan mise-en-place, uphold HACCP, and contribute to menu development and seasonal specials while maintaining cost control and high standards in a luxury hotel.

Qualificações

• Strong knowledge of Italian cooking techniques and presentation.
• 4–7 years of relevant Italian cuisine experience, preferably in luxury hotels.
• Diploma/Degree in Hotel Management or Culinary Arts required.

Responsabilidades

• Assist Executive Chef in managing daily kitchen operations.
• Prepare and supervise authentic Italian cuisine (pasta, pizza, risotto, sauces).
• Ensure consistency in taste, portion size and quality.
• Supervise and train Commis and Demi Chef de Partie.
• Plan mise-en-place and coordinate food preparation.
• Maintain high standards of hygiene, safety, HACCP practices.
• Monitor food cost, wastage, and proper utilization of ingredients.
• Develop new dishes and contribute to menu planning and seasonal specials.
• Ensure kitchen discipline, grooming, cleanliness, and adherence to SOPs.

Conhecimentos

Leadership

Communication

Team management

HACCP & food safety

Formação académica

Diploma/Degree in Hotel Management or Culinary Arts

Descrição da oferta de emprego

Job Description

Assist the Executive Chef in managing daily kitchen operations and ensure smooth food production.

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.

Job Expectations

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.

Minimum Qualification

Diploma/Degree in Hotel Management or Culinary Arts.

Minimum Job Experience

4-7 years of relevant experience in Italian cuisine, preferably in a luxury hotel

Reporting To

Culinary Director

Travel

NA