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**About the Role**

We are seeking a passionate, creative, and highly motivated Sous Chef to join our kitchen team in Mumbai, India. In this hands-on leadership position, you will support the Head Chef in the day-to-day operation of the kitchen while leading, organizing, and developing our culinary team. This is an excellent opportunity for an experienced chef who takes pride in delivering consistently high standards of food, service, hygiene, and teamwork. You will ensure that every dish leaving the kitchen meets our agreed standards and represents our commitment to excellence.

The successful candidate will demonstrate a positive "can-do" attitude, flexibility, and strong organizational skills, with the confidence to take full responsibility for kitchen operations in the Head Chef's absence.

• Support the Head Chef with day-to-day kitchen operations and management, ensuring agreed food, service, and operational standards are consistently maintained
• Take responsibility for kitchen operations during the Head Chef's absence and ensure smooth service execution
• Assist with the preparation and service of all food, ensuring dishes are produced to required specifications, quality, and presentation standards
• Regularly inspect kitchen and food preparation areas, maintaining high standards of cleanliness, organization, food safety, and hygiene
• Maintain strict control over all food items and ensure appropriate storage, labeling, and stock rotation procedures are followed
• Verify that all orders are prepared correctly according to specifications and service requirements
• Maintain effective portion control and identify opportunities to reduce wastage and unnecessary costs
• Assist with ordering and receiving fresh produce and supplies, checking deliveries against documentation for quantity, quality, and specification
• Collaborate with the Head Chef and management team on menu development and implementation, ensuring menus are properly costed before rollout
• Help maintain food cost percentages within budget while identifying opportunities to improve profitability without compromising quality
• Support the Head Chef in developing new dishes, innovative ideas, and enhanced customer experiences
• Prepare and present food to consistently high standards with excellent attention to detail
• Demonstrate techniques, recipes, and standards to kitchen team members as required
• Train, coach, and develop kitchen team members, ensuring they understand recipes, specifications, standards, and procedures
• Lead by example and provide first-class customer service through the quality of food and overall kitchen operation
• Organize and prioritize the kitchen team's workload to ensure effective service during busy periods
• Assist with staff scheduling and ensure appropriate staffing levels are maintained according to business requirements
• Maintain accurate records relating to staff rotas, sickness, and absence as required
• Encourage open and regular communication within the kitchen and across other departments
• Attend and actively contribute to regular kitchen team meetings, fostering communication and teamwork
• Build positive working relationships with colleagues, management, suppliers, and other departments
• Work closely with the maintenance team to ensure kitchen equipment is properly maintained and report defects promptly
• Assist with decisions regarding kitchen equipment replacement or improvements
• Ensure safe working practices are followed at all times in accordance with Health & Safety requirements
• Ensure full compliance with Food Safety and Hygiene Regulations and company food safety procedures
• Wear appropriate protective clothing and ensure the kitchen team does the same
• Report building or equipment defects according to company procedures
• Ensure accidents involving staff, guests, or visitors are reported correctly and promptly
• Attend company training when required and continually develop professional knowledge and skills
• Carry out any other reasonable duties or requests made by management

**Required Skills & Competencies:**

• Expert food preparation and cooking skills with proficiency in both Indian and international cuisines
• Strong kitchen management and operational expertise
• Comprehensive knowledge of food safety, hygiene, and safe working practices
• Proven team leadership and supervision abilities
• Menu development and implementation experience
• Food costing, portion control, and kitchen budgeting knowledge
• Staff training, coaching, and development skills
• Quality control and standards maintenance expertise
• Excellent organizational and time management abilities
• Strong communication and interpersonal skills
• Problem-solving and analytical capabilities
• Customer service excellence orientation

**Required Experience:**

• Minimum experience working at Sous Chef level or as a Chef ready to advance to a Sous Chef role
• Proven experience working within a professional kitchen environment
• Demonstrated experience leading, supervising, and developing kitchen teams
• Consistent track record of producing food to high standards
• Experience training and coaching kitchen team members
• Experience working within a busy hotel, restaurant, or hospitality environment
• Strong understanding of customer expectations and delivering excellent food and service

**Required Certifications & Training:**

• Intermediate Food Hygiene certification or equivalent
• COSHH awareness and training
• First Aid training (preferred)

**Preferred Qualifications:**

• Experience creating and developing new dishes
• Knowledge of wines, spirits, and food service
• Understanding of diverse dietary requirements and preferences
• Familiarity with local ingredient sourcing and supply chains in Mumbai
• Proficiency in English and local languages (desirable)
• Experience in high-volume or fine dining establishments

**Domain Expertise:**

• Deep understanding of food safety and hygiene regulations compliance
• Knowledge of kitchen processes, systems, and operational standards
• Expertise in staff planning, training, and development
• Proficiency in managing kitchen budgets and controlling food costs
• Understanding of contemporary culinary trends and techniques