Mumbai Maharashtra Executive sous chef Jobs – 13 Open Jobs Today

Executive Sous Chef
AccorHotel —Mumbai, Maharashtra
- Full-time
- Hospitality
- Cooking
- Budgeting
Quick apply
Sr Sous Chef
Shiv Sagar Restaurant & Resort Pvt. Ltd. —Bandra East, Mumbai, Maharashtra
- ₹50,000 - ₹70,000 a month
- Full-time
- Inventory control
- Inventory management
- Cooking
- Food provided
Quick apply
11d
Executive Sous Chef
Grand Hyatt Mumbai —Mumbai, Maharashtra
- Full-time
- Cooking
- Administrative experience
- Diploma
4d
Senior Sous Chef
Soho House & Co. —Mumbai, Maharashtra
- Cooking
- Restaurant
- Communication skills
Quick apply
Sous Chef
Gallops Restaurant —Mahalaxmi, Mumbai, Maharashtra
- ₹61,000 - ₹75,000 a month
- Weekend availability
- In-person
- Health insurance
- Paid time off
Quick apply
Sous Chef
DJRS HOSPITALITY —Breach Candy, Mumbai, Maharashtra
- ₹40,000 - ₹60,000 a month
- Full-time
- Hospitality
- Cooking
- In-person
- Paid time off
- Food provided
Quick apply
7d
Sous Chef
India Lets Skill —Fort, Mumbai, Maharashtra
- Up to ₹80,000 a month
- Full-time
- Inventory management
- Cooking
- Microsoft Office
- Health insurance
- Food provided
Quick apply
Sous Chef
Burma Burma Restaurant & Tea Room —Mumbai District, Maharashtra
- ₹80,000 - ₹1,00,000 a month
- Weekend availability
- Hospitality
- Cooking
- In-person
- Health insurance
- Food provided
Quick apply
11d
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
Sous Chef - PAN Asian
Burma Burma Restaurant & Tea Room —Mumbai District, Maharashtra
- ₹50,000 - ₹70,000 a month
- Full-time
- Cooking
- In-person
- Leadership
- Food provided
Quick apply
Indian chef
Prince Cuisines Pvt. ltd. —Worli, Mumbai, Maharashtra
- ₹30,000 - ₹60,000 a month
- Full-time
- Cooking
- Food service experience
- In-person
Quick apply

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Sr Sous Chef
Shiv Sagar Restaurant & Resort Pvt. Ltd. —Bandra East, Mumbai, Maharashtra
Experience in handling high-volume kitchen operations will be an advantage. A strong restaurant professional with experience in reputed properties, *good…
₹50,000 - ₹70,000 a month
Quick apply
11d
Senior Sous Chef
Soho House & Co. —Mumbai, Maharashtra
Stay updated on global culinary trends, techniques, equipment and industry best practices. Support menu engineering and operational initiatives that enhance…
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Executive Sous Chef

AccorHotel -
Mumbai, Maharashtra

Quick apply

Job details

Full-time

Qualifications

Hospitality
Cooking
Cost control
Quality assurance
Kitchen management
Budgeting
Chef
Restaurant experience
Communication skills
Kitchen experience
Time management

Full job description

Company Description

Accor is a multinational hospitality company headquartered in France. It's one of the largest hotel groups globally and operates in over 100 countries. Accor was founded in 1967 by Paul Dubrule and Gérard Pélisson. It initially focused on the motel-hotel market in France and expanded internationally in the 1970s and 1980s. Over the years, it has grown through acquisitions and diversification. Accor operates a wide range of hotel brands covering various segments of the market, from luxury to budget. Some of its well-known brands include Sofitel, Raffles, Fairmont, Novotel, ibis, Mercure, and many others.

Job Description

We're looking for an accomplished Executive Sous Chef to join our culinary team in Mumbai, India. In this pivotal leadership role, you will serve as the second-in-command in our kitchen, driving operational excellence, mentoring culinary talent, and ensuring every dish meets our exacting standards. You'll work collaboratively with our Executive Chef to innovate our menus, maintain food safety compliance, and deliver exceptional dining experiences that delight our guests. This is an opportunity to make a meaningful impact in a dynamic, fast-paced environment where your expertise, vision, and passion for culinary excellence truly matter.

Oversee daily kitchen operations, including food preparation, cooking, and plating, while maintaining the highest standards of quality and presentation
Supervise, train, and mentor kitchen staff, fostering a collaborative and supportive work environment that encourages professional growth and development
Develop and customize menus in partnership with the Executive Chef, incorporating innovative techniques and seasonal ingredients while analyzing cost implications
Ensure strict adherence to food safety regulations, FSSAI compliance, and hygiene protocols across all kitchen areas
Manage inventory, monitor food costs, and implement efficient systems to minimize waste while maintaining product quality
Conduct regular quality assurance checks on all dishes and ingredients, providing constructive feedback to kitchen team members
Organize and coordinate kitchen workflows to optimize efficiency and meet service demands during peak hours
Analyze kitchen performance metrics and implement data-driven improvements to enhance productivity and profitability
Communicate transparently with front-of-house staff to ensure seamless service and address any customer concerns related to food quality
Stay current with culinary trends, techniques, and best practices, bringing fresh ideas and innovative approaches to the kitchen
Support the Executive Chef in strategic planning, budgeting, and long-term kitchen development initiatives

Qualifications

**Required Skills & Competencies:**

Advanced culinary techniques and expertise in food preparation, cooking methods, and plating standards
Exceptional leadership and team management abilities with a motivational, inclusive approach
Strong organizational and time management skills with the ability to multitask in a fast-paced environment
Proficiency in kitchen management systems and cost control analysis
Excellent communication and interpersonal skills with the ability to collaborate effectively across departments
Detailed knowledge of food safety, sanitation, and FSSAI compliance requirements
Analytical mindset with the ability to assess kitchen performance and implement process improvements
Resilience and decisiveness in handling high-pressure situations

**Required Experience:**

Minimum 8-10 years of professional culinary experience in established kitchens
Minimum 3-5 years in a supervisory or leadership role within a kitchen environment
Proven experience in fine dining, upscale restaurants, or premium hospitality establishments
Experience managing kitchen budgets, inventory, and food cost controls

**Required Education & Certifications:**

Culinary degree or professional culinary training from a recognized institution
Food Safety Certification (FSSAI certification preferred for India-based operations)
ServSafe or equivalent food safety certification

**Preferred Domain Expertise:**

Knowledge of international cuisines and diverse culinary traditions
Expertise in menu engineering and culinary innovation
Familiarity with modern kitchen equipment and technology
Understanding of nutritional science and dietary requirements
Experience in training and developing culinary talent

Quick apply

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