Executive Sous Chef / Chef De Cuisine

Role Summary:
We are seeking a highly motivated and experienced Executive Sous Chef / Chef De Cuisine to lead our culinary operations at our Nasik-based facility. This role is ideal for a candidate with a strong business acumen, demonstrated through an MBA/PGDM, combined with 4-6 years of progressive culinary experience. You will be instrumental in developing and executing innovative menu concepts, managing kitchen operations, and ensuring the highest standards of food quality, safety, and guest satisfaction. This unique opportunity within an architecture and interior design firm requires a leader who can blend culinary excellence with operational efficiency and strategic planning.

Key Responsibilities:
- Oversee daily kitchen operations, including food preparation, cooking, and presentation, ensuring adherence to quality and consistency standards.
- Develop and implement creative and cost-effective menu plans, specials, and seasonal offerings, aligning with the company's vision and guest preferences.
- Manage inventory, procurement, and cost control measures to optimize food and labor expenses.
- Train, mentor, and manage kitchen staff, fostering a positive and productive work environment.
- Ensure compliance with all health, safety, and sanitation regulations.
- Collaborate with management on budgeting, financial planning, and strategic decision-making for culinary services.
- Contribute to event planning and catering services, ensuring seamless execution.
- Maintain a strong understanding of industry trends and incorporate them into menu development and operational improvements.
- Utilize business and management principles learned during MBA/PGDM to enhance kitchen efficiency and profitability.