Position: Sous Chef Italian Fine Dining
Location: Mumbai
Experience: 810 years (with minimum 35 years in 5-star hotel / international fine dining Italian restaurant
Key Responsibilities
Culinary & Operations
- Execute and supervise mise en place, cooking, and plating for all sections (antipasti, pasta, pizza, grill, risotti, desserts) according to approved recipes and finedining presentation standards.
- Ensure every dish leaving the pass meets standards for taste, temperature, portion, and plating; personally control quality at the pass during peak service.
- Support the Head Chef in designing and testing new dishes, seasonal menus, degustation menus, winepairing menus, and chef's tables, reflecting regional Italian traditions and modern techniques.
Team Leadership
- Lead, train, and mentor Chef de Parties, Commis, and stewards; build a performance culture based on discipline, teamwork, and respect
- Organise section allocations, briefing and debriefing, and onthejob coaching, especially in pasta, sauces, butchery, and risotto technique.
- Step in as acting Head Chef during his/her absence, ensuring smooth operations and decisionmaking.
Standards, Hygiene & Compliance
- Enforce HACCP and hotel/brand food safety standards; ensure full compliance with local health regulations and internal audits.
- Maintain the highest standards of cleanliness, organisation, and maintenance across all kitchen and storage areas.
Cost Control & Administration
- Assist with menu costing, yield management, and maintaining targeted food cost and gross profit; control daily wastage and portioning.
- Oversee ordering, receiving, storage, and stock rotation (FIFO) for all Italian speciality ingredients (cured meats, cheeses, fresh pasta, seafood, herbs, etc.).
- Contribute to staff scheduling, overtime control, and coordination with HR for recruitment and appraisals of kitchen team members.
Guest Experience & Brand
- Liaise with restaurant manager/sommelier on menu design, wine pairings, special events, and chef interactions at tables where appropriate.
- Handle guest feedback related to food quality and consistency in a professional, solutionoriented manner.
Requirements
Education & Training
- Formal culinary degree/diploma from a recognised institute.
- Professional apprenticeship or structured kitchen training, preferably within international 5star hotel brands or Michelininspired restaurants.
Experience
- 810 years total kitchen experience, including minimum 45 years focused on authentic Italian cuisine in highend or fine dining operations.
- Proven background in at least one international / 5star hotel or recognised international Italian brand/restaurant.
Technical Skills
- Strong command of classic and modern Italian cuisine: fresh pasta, sauces, rags, risotti, woodfire/stonebaked pizzas, grills, and Italian desserts.
- Excellent knowledge of product sourcing, seasonality, and regional Italian specialities.
- Solid understanding of HACCP, kitchen safety, and allergen management.
Soft Skills
- Strong leadership and people management; able to manage a multicultural team in highpressure services
- High level of discipline, integrity, and ownership; handson and presence on the pass.
- Good communication skills in English (and local language preferred); comfortable interacting with management and guests.
Reporting
- Reports to: Head Chef / Executive Chef
Supervises: Chef de Partie, DemiCDP, Commis, Apprentices, Stewards
