Executive Sous Chef (Indian Cuisine Background)

Candidate Criteria:

- Minimum 15 years of overall experience in the culinary field.
- Must have experience in handling FSSAI audits and food safety compliance.
- A Degree/Diploma in Hotel Management is preferred.
- Must have worked in 5-star hotels in a senior culinary position, preferably Sous Chef level or above.
- Minimum 5 years of experience in 5-star hotels.
- Robust experience and expertise in Indian Cuisine.
- Hands-on experience in buffet operations and management.
- Job Description:- The Executive Sous Chef is responsible for overseeing all aspects of kitchen operations, including menu planning, food preparation, staff supervision, inventory control, and compliance with health and safety regulations.



This role ensures the highest quality of culinary offerings while maintaining efficiency, cost control, and creativity in the kitchen.

Responsibilities:

- Lead, train, and manage all kitchen staff, including sous chefs, line cooks, and prep cooks.
- Design and update menus with creative and seasonal dishes, aligning with the brand identity and customer preferences.
- Monitor food quality, presentation, and portion control.
- Maintain high standards of hygiene and safety, ensuring compliance with all food safety regulations.
- Oversee inventory, purchasing, and cost control to maintain budgeted food and labor costs.

📌 Executive Sous Chef (Indian Cuisine Background) (Panaji)
🏢 Murarishek Management
📍 Panaji