Mh Executive sous chef Jobs – 26 Open Jobs Today

Executive Sous Chef
Aviserv Airport Services India Pvt Ltd —Ulwe, Navi Mumbai, Maharashtra
- ₹90,000 - ₹1,10,000 a month
- Full-time
- Sales
- In-person
- Diploma
Quick apply
5d
Executive Sous Chef
Hyatt Regency Pune —Pune, Maharashtra
- Full-time
- Cooking
- Administrative experience
- Diploma
Head Chef
The Studs Sports Bar & Grill —Nagpur, Maharashtra
- ₹50,000 - ₹75,000 a month
- Weekend availability
- Cooking
- Budgeting
- In-person
Quick apply
Sous Chef
Marriott International, Inc —Mumbai, Maharashtra
- Full-time
- 12th Pass
- Communication skills
Sous Chef
HighCater —Unknown, Maharashtra
- B.Sc
- Cooking
- Microsoft Office
Quick apply
Executive Chef
Peninsusla Redpine Hotel —Mumbai, Maharashtra
- ₹62,000 - ₹68,000 a month
- Full-time
- Inventory control
- Inventory management
- Cooking
- Paid time off
- Food provided
Quick apply
12d
Sous Chef
India Lets Skill —Thane, Maharashtra
- ₹25,000 - ₹80,000 a month
- Full-time
- Inventory management
- Cooking
- Team management
Quick apply
11d
Pastry Sous Chef
Marriott International, Inc —Mumbai, Maharashtra
- Full-time
- 12th Pass
- Communication skills
14d
Indian chef
Prince Cuisines Pvt. ltd. —Worli, Mumbai, Maharashtra
- ₹30,000 - ₹60,000 a month
- Full-time
- Cooking
- Food service
- In-person
Quick apply
Head Chef
Trinetra Venture —Mumbai, Maharashtra
- ₹30,000 - ₹45,000 a month
- Urgently hiring
- Cooking
- In-person
- Restaurant experience
- Commuter assistance
- Health insurance
Quick apply
Sous Chef
AccorHotel —Khopoli, Maharashtra
- Full-time
Quick apply
F & B Production, Jr. Sous Chef
Della Group —Lonavale, Maharashtra
- Cooking
- Diploma
- No travel
14d
Continental Chef
SEVEN ELEVEN CLUB —Mira Road, Mumbai, Maharashtra
- ₹25,000 - ₹40,000 a month
- Full-time
- Cooking
- In-person
- Diploma
- Paid time off
- Food provided
Quick apply
1d
Kitchen Supervisor
Nasiklub Hotel —Nashik, Maharashtra
- ₹15,000 - ₹25,000 a month
- Full-time
- Cooking
- In-person
- Diploma
Quick apply

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Sous Chef/Head Chef
Miadiamante Foods & Beverages —Pune, Maharashtra
Stable employment history with a minimum of 3–4 years of tenure in previous roles at reputed hospitality establishments. Age between 30 and 40 years.
₹65,000 - ₹75,000 a month
Quick apply
Head Chef
The Studs Sports Bar & Grill —Nagpur, Maharashtra
Plan and design menus aligned with the brand concept and customer preferences. We are looking for an experienced Executive Chef to lead kitchen operations,…
₹50,000 - ₹75,000 a month
Quick apply

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Executive Sous Chef

Aviserv Airport Services India Pvt Ltd
Ulwe, Navi Mumbai, Maharashtra

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Job details

Permanent | Full-time
₹90,000 - ₹1,10,000 a month
5 days ago

Qualifications

Sales
Culinary Arts
HACCP
Hospitality Management
Kitchen management
Chef
Diploma
Leadership
Communication skills
Senior leadership

Full job description

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

Quick apply

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