Job Title: Executive Sous Chef
Location: Navi Mumbai International Airport, Ulwe
Job Summary :
The Executive Sous Chef will be responsible for leading and managing the entire culinary operations at Navi Mumbai International Airport. This role requires establishing kitchen operations from the ground up, ensuring consistent food quality, operational excellence, regulatory compliance, and profitability across all food production units. The incumbent will lead a team of 30–35 chefs while driving guest satisfaction, productivity, food safety, and cost optimization.
Key ResponsibilitiesKitchen Operations
- Set up and establish the complete culinary operations from scratch, including kitchen workflows, SOPs, equipment planning, and production processes.
- Oversee end-to-end food production to ensure timely preparation and distribution across all outlets and service points.
- Ensure consistency in food quality, presentation, taste, and portion control.
- Monitor production schedules to meet operational requirements while minimizing wastage.
Menu Planning & Product Development
- Design and develop innovative menus aligned with customer preferences and business objectives.
- Standardize recipes and portion sizes to maintain consistency and control food costs.
- Introduce seasonal menus, promotions, and new product offerings to enhance sales and guest experience.
Team Leadership
- Lead, mentor, and manage a team of 30–35 chefs and kitchen staff.
- Plan manpower deployment and duty rosters to ensure optimum productivity.
- Conduct regular training on culinary techniques, food safety, hygiene, and operational standards.
- Build a high-performance culture focused on accountability, teamwork, and continuous improvement.
Food Safety & Compliance
- Ensure strict adherence to FSSAI regulations, HACCP principles, food safety protocols, and hygiene standards.
- Maintain high standards of cleanliness and sanitation across all kitchen areas.
- Conduct regular audits and corrective actions to ensure full regulatory compliance.
Customer Experience
- Address and resolve guest complaints related to food quality and service promptly and professionally.
- Continuously monitor guest feedback and implement improvements to enhance customer satisfaction.
Inventory & Cost Control
- Manage food cost, yield, wastage, and inventory to achieve budgeted targets.
- Monitor purchasing, storage, and stock rotation while ensuring minimal spoilage.
- Coordinate with procurement teams for timely availability of quality ingredients.
Revenue & Business Performance
- Drive revenue growth through menu engineering, product innovation, and operational efficiency.
- Maximize profitability by controlling food costs, improving productivity, and reducing operational losses.
- Support business expansion and new outlet launches within the airport ecosystem.
Coordination & Reporting
- Work closely with Operations, Procurement, Quality, and Maintenance teams to ensure seamless operations.
- Prepare MIS reports on kitchen performance, food cost, productivity, hygiene audits, and operational KPIs.
- Ensure smooth execution during peak operational hours while maintaining service excellence.
Qualifications
- Degree/Diploma in Hotel Management, Culinary Arts, or a related discipline.
- Certification in Food Safety/FSSAI, HACCP, or equivalent is preferred.
Experience
- 10–15 years of culinary experience, including at least 3–5 years in a senior leadership role.
- Experience in airports, large-scale catering, food courts, QSRs, retail F&B, or multi-outlet operations is highly preferred.
- Proven experience in setting up and managing large-volume kitchen operations.
Key Competencies
- Culinary Leadership
- Multi-Unit Kitchen Operations
- Menu Planning & Engineering
- Food Cost & Inventory Management
- FSSAI & HACCP Compliance
- Team Management & Training
- Guest Complaint Resolution
- Operational Planning & Execution
- Revenue & Profitability Management
- Excellent Communication and Leadership Skills
Pay: ₹90,000.00 - ₹110,000.00 per month
Work Location: In person
