PurposeThis position is responsible for supporting and managing culinary operations across Business Club and fine dining outlet, ensuring exceptional food quality, consistency, and creativity in line with the brand’s standards. The role contributes to member and guest satisfaction, operational efficiency, and financial performance through strategic menu planning, cost control, team development, and collaboration with procurement, F&B; service, and other departments. It ensures compliance with food safety regulations while fostering innovation and maintaining high standards of hygiene, presentation, and culinary excellence.

Key Organizational RelationshipsReports to:

Executive ChefReporting Roles:

Senior Sous/Sous Chefs, Junior Sous Chefs, Chef de Partie, CommisInteracts with:External: Members/Guests, Vendors, Consultants, Service Providers, AuthoritiesInternal: Functional Heads, Managers, Supervisors, Staff, Contractual Staff

Key ResponsibilitiesOperational ExcellenceOversee daily kitchen operations across Business Club and fine dining restaurants.Develop and implement seasonal, signature, and tasting menus tailored to premium clientele.Ensure efficiency through process optimization, portion control, and timely service delivery.Manage inventory and stock, minimizing waste and controlling food cost.

Culinary InnovationStandardize recipes and SOPs to ensure consistency in taste, quality,



and presentation.Lead tasting panels, food trials, and menu launches to reinforce culinary standards.Introduce global cuisine influences while maintaining brand identity.

People ManagementSupervise and coach the culinary brigade, managing rosters and delegating tasks.Promote a culture of collaboration, hygiene, and discipline.Conduct performance evaluations and training in partnership with HR.

Business & Financial AcumenSupport the Executive Chef to plan and manage budgets, cost control, and purchasing for club and fine dining operations.Monitor food cost percentage and profitability, initiating corrective actions.Align offerings with guest feedback, market trends, and overall F&B; revenue strategies.

LeadershipSet high standards for culinary innovation, plating aesthetics, and guest engagement.Mentor junior chefs, cultivating a pipeline of future culinary leaders.Partner with service teams to ensure seamless kitchen‑to‑table coordination.

Compliance & Risk ManagementEnsure strict compliance with FSSAI, HACCP, and local health regulations.Conduct audits, hygiene inspections, and enforce kitchen safety standards.

Job Requirements / Hiring ProfileQualifications:

Degree in Hotel Management or equivalent culinary university degree.Work Experience:

10+ years of experience in luxury hospitality

📌 Executive Sous Chef (Mumbai)
🏢 DLF Hospitality
📍 Mumbai