Job Description
Purpose
nThis 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.
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nKey Organizational Relationships
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- Reports to: Executive Chefn
- Reporting Roles: Senior Sous/Sous Chefs, Junior Sous Chefs, Chef de Partie, Commisn

nInteracts with:
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- External: Members/Guests, Vendors, Consultants, Service Providers, Authoritiesn
- Internal: Functional Heads, Managers, Supervisors, Staff, Contractual Staffn

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

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nCulinary Innovation
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- Standardize recipes and SOPs to ensure consistency in taste, quality, and presentation.n
- Lead tasting panels, food trials, and menu launches to reinforce culinary standards.n
- Introduce global cuisine influences while maintaining brand identity.n

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nPeople Management
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- Supervise and coach the culinary brigade, managing rosters and delegating tasks.n
- Promote a culture of collaboration, hygiene, and discipline.n
- Conduct performance evaluations and training in partnership with HR.n

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nBusiness & Financial Acum

📌 Executive Sous Chef (Tamil Nadu)
🏢 DLF Hospitality
📍 Tamil Nadu