Job DescriptionWe are looking for a highly skilled and experienced Executive Sous Chef to manage and support culinary operations for a Promoter's private kitchen serving a UHNW client in Ahmedabad. The role requires strong culinary expertise, leadership, discretion, attention to detail, and the ability to deliver consistently exceptional food and personalized dining experiences. NKey Responsibilitiesn N Assist the Executive Chef / Chef-in-Charge in planning, managing and supervising day-to-day kitchen operations. N Lead the kitchen team and ensure smooth execution of breakfast, lunch, dinner, special occasions, private events and bespoke dining requirements. N Prepare and oversee high-quality multi-cuisine menus based on the client's preferences, dietary requirements and occasions. N Maintain consistently high standards of taste, presentation, portion control and food quality. N Plan menus, daily specials and customized dishes in coordination with the client's requirements. N Ensure strict compliance with food safety, hygiene, sanitation and HACCP standards. N Monitor food production, mise-en-place, storage, temperature control and proper handling of ingredients. N Manage kitchen inventory, stock rotation, requisitioning and minimize wastage while maintaining premium quality. N Coordinate with suppliers and procurement teams for sourcing fresh, premium-quality ingredients. N Train, mentor and supervise chefs and kitchen associates to maintain professional standards and discipline. N Ensure kitchen equipment, workstations and storage areas are clean, organized and properly maintained. N Maintain confidentiality and demonstrate complete discretion regarding the client, family, guests, preferences and household operations.



N Coordinate closely withservice, butler and household teams to ensure seamless meal service. N Handle special dietary requests, allergies and personalized food preferences with utmost care. N Take charge of kitchen operations in the absence of the Executive Chef / Chef-in-Charge. N Stay updated with contemporary culinary trends, techniques and premium dining standards. NnCandidate Profile Nn Hotel Management Graduate from a recognized institute. N Proven experience as a Sous Chef / Executive Sous Chef in luxury hotels, premium restaurants, private households or UHNW / VVIP kitchens. N Solid knowledge of multi-cuisine culinary operations and ability to customize menus. N Excellent leadership, team-management and kitchen coordination skills. N Strong understanding offood safety, hygiene and kitchen cost controls. N Creative, detail-oriented and quality-focused approach to food preparation and presentation. N Ability to work with confidentiality, professionalism and discretion in a private UHNW environment. N Excellent communicationand interpersonal skills. N Flexible to work according to the client's schedule, including weekends, holidays and special occasions. NnPreferred Experience Nn Experience in luxury hospitality / 5-star hotels is highly preferred. N Experience with privateresidences, promoters' kitchens, UHNW families or VVIP clientele will be an added advantage. N Exposure to international cuisines, premium ingredients and customized dining is preferred. NnKey Competencies Nn Culinary Excellence N Leadership & Team Management N Menu Planning & Innovation N Food Safety & Hygiene N Inventory & Cost Control N Attention to Detail N Discretion & Confidentiality N Guest / Client Focus NnTime Management & Adaptability

📌 Executive Sous Chef (Sabarmati River)
🏢 Sodexo Facility Management India Private
📍 Sabarmati River