Sous Chef (Italian) -for Lonavala

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

Job summary

Della Group is seeking a skilled culinary professional to assist the Head Chef in overseeing its Italian kitchen. You will ensure authentic Italian dishes are prepared with high quality and consistent presentation while maintaining HACCP standards.

Responsibilities include supervising and training the kitchen staff, controlling food costs, planning menus, and coordinating with stewarding and service teams to guarantee smooth operations and outstanding guest experiences.

Qualifications

• Diploma or degree in hotel management or culinary arts.
• 5–8 years of kitchen/culinary experience.
• Experience in luxury hotels.

Responsibilities

• Assist the Head Chef in managing the day-to-day operations of the Italian kitchen.
• Prepare authentic Italian dishes while maintaining consistency, quality, and presentation standards.
• Supervise, train, and motivate the kitchen team to ensure operational excellence.
• Maintain high standards of food hygiene, sanitation, and HACCP compliance.
• Monitor food costs, minimize wastage, and ensure efficient inventory management.
• Plan menus, standardize recipes, and introduce seasonal or signature Italian specialties.
• Coordinate with the Stewarding, Stores, and Service teams to ensure smooth kitchen operations.
• Ensure guest satisfaction by delivering exceptional culinary experiences and promptly addressing feedback.

Skills

HACCP knowledge

Team supervision

Education

Diploma/Degree in Hotel Management or Culinary Arts

Job description

Key Responsibilities

• Assist the Head Chef in managing the day-to-day operations of the Italian kitchen.
• Prepare authentic Italian dishes while maintaining consistency, quality, and presentation standards.
• Supervise, train, and motivate the kitchen team to ensure operational excellence.
• Maintain high standards of food hygiene, sanitation, and HACCP compliance.
• Monitor food costs, minimize wastage, and ensure efficient inventory management.
• Plan menus, standardize recipes, and introduce seasonal or signature Italian specialties.
• Coordinate with the Stewarding, Stores, and Service teams to ensure smooth kitchen operations.
• Ensure guest satisfaction by delivering exceptional culinary experiences and promptly addressing feedback.

Job Expectations

Knowledge of HACCP, food safety standards, and inventory control.

Experience in luxury hotels.

Job Description

• Assist the Head Chef in managing the day-to-day operations of the Italian kitchen.
• Prepare authentic Italian dishes while maintaining consistency, quality, and presentation standards.
• Supervise, train, and motivate the kitchen team to ensure operational excellence.
• Maintain high standards of food hygiene, sanitation, and HACCP compliance.
• Monitor food costs, minimize wastage, and ensure efficient inventory management.
• Plan menus, standardize recipes, and introduce seasonal or signature Italian specialties.
• Coordinate with the Stewarding, Stores, and Service teams to ensure smooth kitchen operations.
• Ensure guest satisfaction by delivering exceptional culinary experiences and promptly addressing feedback.

Minimum Qualification

Diploma/Degree in Hotel Management or Culinary Arts

Minimum Job Experience

5–8 years

Reporting to

DIRECTOR CULINARY

Travel

NA