Sous Chef

THE ROLE

Location:

Mumbai, India
Outlet:
Restaurants( Central Kitchen, O Pedro, The Bombay Canteen, Papa's  & Veronica's)
Salary Range: ₹5 LPA– ₹ 6.24 LPA + Service Charge/ Incentives

At  Hunger Inc. , we are looking for a  Sous Chef  who is ready to take on an exciting leadership role in one of Mumbai's most dynamic culinary teams. As a key member of our kitchen team, you'll be responsible for ensuring the smooth operation of the kitchen, maintaining food quality, and keeping our guests satisfied at our renowned restaurants—whether it's  The Bombay Canteen  ,   O Pedro  ,  Veronica's   or   Papa's .You'll

support the Executive Chef and kitchen team in creating exceptional dishes, managing the kitchen staff, and ensuring our high culinary standards are consistently met. This role is perfect for a seasoned chef with a passion for culinary excellence and team leadership who thrives in a fast-paced, high-energy kitchen environment.
WHO YOU ARE
You're a culinary leader with a keen eye for detail and a passion for creating exceptional food. With over  5 to 7 years  of professional culinary experience with  at least 1 year as a Sous Chef , where you've honed your skills and are ready to lead a team. You're someone who thrives under pressure and enjoys the challenge of keeping the kitchen organized, efficient, and consistently producing high-quality dishes.

Leadership is your strength, and you're committed to fostering a collaborative and professional kitchen environment where both your team and the food shine. You also have a strong understanding of food safety, sanitation, and kitchen operations.
YOUR TEAM
As a Sous Chef, you'll be working alongside an exceptional team of chefs, line cooks, and kitchen staff across our vibrant restaurants. The kitchens at The Bombay Canteen, O Pedro, Veronica's & Papa's are full of passionate, talented professionals who share a commitment to culinary excellence. You'll be an essential part of this team, helping to lead and inspire your colleagues while contributing to the smooth running of kitchen operations.

Whether you're training junior chefs, overseeing food prep, or refining recipes, you'll constantly be learning, growing, and elevating the team's culinary output.
WHO YOU WILL REPORT TO
You'll report directly to the Executive Chef, who will guide you in your day-to-day operations and help you continue developing your leadership and culinary skills. You'll have the opportunity to work closely with senior chefs, receiving mentorship and exposure to industry leading practices, and contributing to the overall success of the team.
YOU WILL BE RESPONSIBLE FOR

• Food Preparation & Quality Control:  Oversee the preparation of all dishes to ensure consistency, quality, and adherence to recipes and standards.

• Team Leadership:  Lead kitchen staff, providing guidance and support, ensuring smooth operation during peak periods, and fostering a collaborative environment.

• Operational Efficiency:
Assist in managing kitchen operations, including inventory, ordering, and ensuring proper food handling, storage, and sanitation procedures.

• Menu Development:  Work with the Executive Chef to develop and execute menus, ensuring that each dish aligns with our high culinary standards.

• Staff Training & Development:
Train and mentor kitchen staff, sharing knowledge of techniques and best practices to ensure skill development and high performance.

• Health & Safety Compliance:
Ensure strict adherence to health department guidelines, sanitation, and food handling protocols in all aspects of kitchen operations.

• Communication & Coordination:  Maintain open communication with the Executive Chef and kitchen team, addressing any concerns and ensuring that all kitchen operations run smoothly.

• Guest Satisfaction & Profitability:
Contribute to guest satisfaction by delivering high quality, consistent dishes while keeping food costs in line with budgetary targets.
SKILLS & EXPERIENCE
To excel in this role, you'll need:

• Professional Culinary

Experience:

Around  5 to 7 years  of experience in a commercial kitchen, with  at least   1 year as a Sous Chef .

• Leadership

Skills:

Proven ability to manage and inspire a…