Aamby Valley City, Sahara India Flagship Project
Website:
aambyvalley.com
Job details:
Company Description Aamby Valley City, a flagship township project of Sahara India Pariwar, is a master-planned city located in the Pune district of Maharashtra. Spread across approximately 10,600 acres of hilly terrain near Lonavala, it is well connected by road and has its own airstrip with air connectivity from Mumbai. The city is known for its advanced urban planning, environmental design, and carefully landscaped surroundings, including three large man-made lakes and extensive green spaces. With features such as a PGA 18-hole golf course and premium lifestyle infrastructure, Aamby Valley City offers a distinctive hospitality and living experience. Team members join a destination known for high service standards and a focus on guest experience.
Role Description This is a full-time, on-site Sous Chef role based in Mulshi at Aamby Valley City. The Sous Chef will support the Executive Chef in planning, preparing, and supervising daily kitchen operations across one or more outlets. Responsibilities include overseeing food production, ensuring consistency in taste and presentation, and maintaining high standards of hygiene and food safety. The role involves training and guiding kitchen team members, monitoring inventory, assisting in menu development, and coordinating with service teams to deliver a seamless guest experience. The Sous Chef will help manage kitchen schedules, control food costs, and respond promptly to operational needs during service periods and events.
Qualifications
- Strong culinary skills, including expertise in hot and cold kitchen preparation, cooking techniques, and plating.
- Experience supervising kitchen staff, delegating tasks, and fostering a collaborative, respectful work environment.
- Proficiency in kitchen organization, inventory management, and coordination with purchasing and stores.
- Solid understanding of food safety, sanitation standards, and HACCP or equivalent practices.
- Ability to assist with menu planning, recipe standardization, and quality control for taste and presentation.
- Effective communication skills for coordinating with front-of-house teams and other departments.
- Capability to work in a high-volume, fast-paced hospitality setting and handle pressure during peak service.
- Diploma or degree in Culinary Arts, Hotel Management, or a related field; relevant professional certifications are an advantage.
- Prior experience as a Sous Chef or senior Chef de Partie in a hotel, resort, or high-end restaurant environment.
- Flexibility to work shifts, weekends, and holidays as per operational requirements.
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