:

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 effective 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.

Minimum Qualification:

Diploma/Degree in Hotel Management or Culinary Arts

Minimum Job Experience:

5–8 years

Reporting to:

DIRECTOR CULINARY

Travel:

NA

📌 F & B Production, Sous Chef (Lonavla)
🏢 Della Group
📍 Lonavla