Website:
mettle-hospitality.com
Job details:
Position: Head/Sous Chef (Pre-Opening + Kitchen Lead)
Joining - Immediate only ( no notice period )
Company: 66 Chium (by Phat Fillings)
Location: 66 Chium St. Bandra, Mumbai ( Only apply if you are based out of Mumbai )
Salary: ₹55,000 – ₹60,000 per month
Experience: 5–7 years minimum (Café, Sandwich Shop, Barbeque, Comfortable with Red Meat, Fine Dining, Pre-Opening Experience Preferred)
About 66 Chium
66 Chium is being built inside an old Bandra property - a space with history, character, and presence. The name stays because the place matters. The building, the street, and the neighbourhood are part of the identity.
At the same time, 66 Chium is not a corporate invention. It comes from years of work, experiments, mistakes, wins, late nights, and real friendships between people who genuinely care about food. What started as collaboration slowly became a shared journey and that honesty is carried into the brand.
The food philosophy reflects both sides:
Rooted in place. Driven by craft. Built by enthusiasts for the enthusiasts.
Every sandwich, pie, sauce, and filling is treated as a product of process and repetition. This is not trend cooking. This is slow refinement and daily discipline.
About The Role
This is not a “Plug & Play” chef job.
You are joining the pre-opening core team. You will be on-site while the place is still dust, wires, and cement. You will be part of shaping how the kitchen looks, how the food flows, how service feels, and how the brand actually functions on ground.
You will sit between food, operations, vendors, and execution.
You will work with the owners, managing partners, purchase team and still be on the stove when required.
If you like building things from scratch, being involved in decisions, solving real-world problems, doing trials at midnight, tasting sauces on plastic spoons, chasing vendors on WhatsApp, checking deliveries, and then running service
- this role is meant for you.
Your Life At 66 Chium
You won’t just “follow recipes”.
You’ll be part of creating the menu that carries the comfort + indulgence energy. You’ll help refine fillings, sandwich builds, pie formats, plating styles, portion sizes, and service rhythm.
You’ll sit in tastings, trials, re-trials, R&D sessions and help turn ideas into food that can actually run every day.
You’ll help shape how food looks on steel trays, plates, bakery paper, baskets everything that makes the experience feel nostalgic and honest.
Working With Vendors
You’ll work with the purchase manager to:
- Shortlist raw material vendors
- Taste samples
- Compare quality vs cost
- Approve suppliers
- Build long-term sourcing relationships
You’ll be on ground when deliveries arrive. Checking quality. Counting stock. Following up on timelines. Making sure what we planned actually lands in the kitchen.
Setting Up The Kitchen Like A Real Operator
You’ll help create:
- Small equipment lists
- Utensil lists
- Prep tool requirements
- Crockery and service ware selection (CCG)
- Inputs on BOQ and equipment layout
You’ll coordinate installations, track deliveries, flag issues, and work with the operations team so the kitchen doesn’t become a mess on opening day.
You are part chef, part operator, part problem solver.
Running Service With Soul
Once the doors open, you’ll lead from the front.
- Running live service
- Managing open kitchen flow
- Handling grills, fryers, plancha, oven
- Making sure pies fly out hot and consistent
- Making sure sandwiches don’t look sad
- Making sure food goes out fast but proper
You’ll build a kitchen culture that has speed, cleanliness, discipline, and pride in work.
Using Your Brain Along With Your Hands
This is not a pen-and-paper-only kitchen.
You’ll use Excel / Sheets for:
- Prep planning
- Stock tracking
- Vendor lists
- Costing support
You’ll use Docs for:
We want chefs who can cook AND think.
Who You Are (If You’re Reading This And Nodding)
You’re probably:
- Tired of hotel kitchens that kill creativity
- Bored of repeating the same menu daily
- Hungry to grow fast
- Comfortable taking responsibility
- Not scared of pressure
- Interested in building something that has personality
You like comfort food. You like sandwiches. You like messy R&D days. You don’t mind standing for 12 hours if the project excites you.
You want your name attached to a place that people actually talk about.
Why 66 Chium ?
- You’ll be part of a flagship launch not a running machine.
- You’ll sit at the table where decisions are made.
- You’ll see your food ideas go from paper to plate to customer.
- You’ll build systems instead of inheriting broken ones.
- You’ll grow with the brand, not get stuck in a hierarchy ladder.
- And most importantly you’ll build something that feels alive, not corporate.
How To Apply
Send your CV and a short note about:
- Where you’ve worked
- What excites you about food
- Why this project interests you
Easy Apply on Linkedin or DM or email us at - viditaren@mettle-hospitality.com or careers@mettle-hospitality.com
Click on Apply to know more.