IICCM | International Institute of Culinary Arts & Career Management
Website:
iiccm.in
Job details:
Company Description IICCM | International Institute of Culinary Arts & Career Management is a division of Kadlag Patil Education Foundation, offering professionally recognized culinary education and career-focused training. The institute is affiliated with City & Guilds, London, UK, and a UGC-recognized university, providing learners with globally credible certifications. IICCM is ISO 9001:2015 certified and accredited by QMS (Quality Management System) of DAC/Emirates International Accreditation Center, IAF (International Accreditation Forum), and KVQA India, reflecting its commitment to quality and compliance. The institute focuses on building culinary skills and industry-readiness, making it an attractive environment for culinary professionals who wish to grow in both teaching and kitchen operations.
Role Description This is a full-time, on-site role based in Pune City for Sous Chef / CDP / DCDP at IICCM. The role involves overseeing day-to-day kitchen operations, including food preparation, cooking, plating, and maintaining consistent quality and presentation standards. The professional will assist in menu planning, recipe development, inventory control, and ensuring adherence to hygiene, food safety, and sanitation protocols. They will guide and support culinary aspirants, participate in training activities, and collaborate with the academic and operations teams to deliver a high standard of culinary output. The role also includes monitoring cost control, efficient use of resources, and maintaining a professional, safe, and collaborative work environment.
Qualifications
Solid foundation in culinary techniques, food preparation, and professional kitchen operations.
- Experience as a Sous Chef, CDP, or DCDP in reputable hotels, restaurants, or culinary institutes.
- Strong knowledge of food safety, hygiene standards, and kitchen sanitation practices.
- Ability to supervise, mentor, and train junior kitchen staff while maintaining team collaboration.
- Skills in menu planning, basic costing, inventory management, and portion control.
- Capability to work under pressure, manage multiple tasks, and maintain quality in a fast-paced environment.
- Relevant culinary diploma or degree from a recognized institute; international certifications are an advantage.
- Good communication skills and a professional, inclusive approach to working with diverse team members and students.
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