Executive Sous Chef

About the role

We are seeking an experienced Executive Sous Chef to support the Executive Chef in managing the culinary operations of Crowne Plaza New Delhi Mayur Vihar. The role involves leading kitchen teams across restaurants, banquets and events, ensuring consistent quality and memorable dining experiences.

Key responsibilities

• Assist the Executive Chef in overall kitchen management and daily operations.
• Lead, supervise and coordinate kitchen staff across all food outlets and banquets.
• Plan daily food preparation based on occupancy, forecasts and event requirements.
• Maintain food quality, presentation, portion control and adherence to hotel standards.
• Monitor food costs, wastage, yields and implement profitability measures.
• Ensure strict compliance with HACCP, food safety, hygiene and health‑and‑safety regulations.
• Handle guest feedback and corrective actions professionally.
• Train, coach and develop culinary team members and conduct regular kitchen briefings.

Required profile

• Relevant qualification in Culinary Arts or Hotel Management.
• Proven experience as an Executive Sous Chef, Sous Chef or senior culinary leader in a luxury or upscale hotel.
• Strong knowledge of Indian and international cuisines and menu development.
• Excellent leadership, communication and problem‑solving abilities.

Required skills

• Food safety and HACCP implementation.
• Menu planning and recipe development.
• Food costing, portion control and inventory management.
• Culinary techniques for high‑volume restaurant and banquet operations.

What we offer

• Industry‑leading training and development programmes.
• Colleague room discounts and a collaborative work environment.
• Wellbeing framework supporting health, lifestyle and work‑life balance.