Company Overview

Jio World Centre, an iconic hub in Mumbai's Bandra Kurla Complex, is a premier destination for business, commerce, and culture. Envisioned by Nita M. Ambani, it spans 18.5 acres and embodies an international design that honors Indian culture. Facilities include the Fountain of Joy, diverse dining options, serviced apartments, and one of India's largest convention facilities. The Centre, located in a vibrant business district, opened to the public in early 2022.

Job Overview

Jio World Centre is seeking an experienced Executive Sous Chef to join our culinary team in Mumbai. This full-time position requires a minimum of 10 years of experience and demands expertise in culinary arts and cuisine management. The role is central to our diverse dining offerings, and the ideal candidate will contribute to menu planning and ensure food safety while demonstrating exceptional culinary creativity.

Qualifications and Skills

• Minimum of 10 years of professional experience in a culinary position with expertise in italian and european cuisine management.
• Proficient knowledge of culinary arts, emphasizing precision in cooking techniques and ingredient selection.
• Exceptional ability in culinary creativity to conceptualize and execute innovative and appealing dishes (Mandatory skill).
• Strong skills in menu planning ensuring seasonal, balanced, and culturally appropriate offerings (Mandatory skill).
• In-depth understanding of food safety and hygiene standards to maintain a safe and clean kitchen environment (Mandatory skill).
• Proficiency in italian cuisine with a deep understanding of traditional and contemporary Italian dishes.
• Demonstrated capability to lead and manage a diverse kitchen team in a dynamic work environment.
• Excellent communication and interpersonal skills to coordinate with staff and interact with guests professionally.

Roles and Responsibilities

• Assist the Executive Chef in managing day-to-day operations of the kitchens and ensuring smooth and efficient service.
• Oversee food preparation and presentation while ensuring quality and consistency in all dishes served.
• Participate in menu planning and development, factoring in seasonal availability and customer preferences.
• Ensure compliance with health and safety regulations to maintain a clean and safe workspace.
• Manage inventory and order supplies based on menu requirements and anticipated demand.
• Train and mentor kitchen staff, fostering an environment of growth and continuous improvement.
• Collaborate with the culinary team to innovate and introduce new dishes and cooking techniques.
• Conduct regular inspections of kitchen equipment and promptly address any maintenance issues.