Executive sous chef

We are looking for a highly skilled and experienced Executive Sous Chef to manage and support culinary operations for a Promoter’s private kitchen serving a UHNW client in Ahmedabad. The role requires strong culinary expertise, leadership, discretion, attention to detail, and the ability to deliver consistently exceptional food and personalized dining experiences.

Key Responsibilities

Assist the Executive Chef / Chef-in-Charge in planning, managing and supervising day-to-day kitchen operations. Lead the kitchen team and ensure smooth execution of breakfast, lunch, dinner, special occasions, private events and bespoke dining requirements. Prepare and oversee high-quality multi-cuisine menus based on the client’s preferences, dietary requirements and occasions. Maintain consistently high standards of taste, presentation, portion control and food quality. Plan menus, daily specials and customized dishes in coordination with the client’s requirements. Ensure strict compliance with food safety, hygiene, sanitation and HACCP standards. Monitor food production, mise-en-place, storage, temperature control and proper handling of ingredients. Manage kitchen inventory, stock rotation, requisitioning and minimize wastage while maintaining premium quality. Coordinate with suppliers and procurement teams for sourcing fresh, premium-quality ingredients. Train, mentor and supervise chefs and kitchen associates to maintain professional standards and discipline. Ensure kitchen equipment, workstations and storage areas are clean, organized and properly maintained. Maintain confidentiality and demonstrate complete discretion regarding the client, family, guests, preferences and household operations. Coordinate closely with service, butler and household teams to ensure seamless meal service. Handle special dietary requests, allergies and personalized food preferences with utmost care. Take charge of kitchen operations in the absence of the Executive Chef / Chef-in-Charge. Stay updated with contemporary culinary trends, techniques and premium dining standards.

Candidate Profile Hotel Management Graduate from a recognized institute. Proven experience as a Sous Chef / Executive Sous Chef in luxury hotels, premium restaurants, private households or UHNW / VVIP kitchens. Strong knowledge of multi-cuisine culinary operations and ability to customize menus. Excellent leadership, team-management and kitchen coordination skills. Strong understanding of food safety, hygiene and kitchen cost controls. Creative, detail-oriented and quality-focused approach to food preparation and presentation. Ability to work with confidentiality, professionalism and discretion in a private UHNW environment. Excellent communication and interpersonal skills. Flexible to work according to the client’s schedule, including weekends, holidays and special occasions.

Preferred Experience Experience in luxury hospitality / 5-star hotels is highly preferred. Experience with private residences, promoters’ kitchens, UHNW families or VVIP clientele will be an added advantage. Exposure to international cuisines, premium ingredients and customized dining is preferred.

Key Competencies Culinary Excellence Leadership & Team Management Menu Planning & Innovation Food Safety & Hygiene Inventory & Cost Control Attention to Detail Discretion & Confidentiality Guest / Client Focus

Time Management & Adaptability