Executive Sous Chef

We're hiring an Executive Sous Chef in Indore.

The House of V runs Atelier V, Masala Code and Fabric. Our bar made the 30 Best Bars India Top 100 this year. We want the kitchen recognised the same way.

The role runs the Atelier V kitchen day to day, develops new menus with our founder Vedant Newatia, and oversees the kitchens at Masala Code and Fabric. It comes with a lot of creative freedom.

We're hiring for the long run. We'd like to hear from chefs with sous chef experience in serious kitchens, a grounding in regional Indian food, and a record of staying and building.

The job is full-time and on-site. For chefs relocating, we provide temporary accommodation on arrival and help with finding a home. We don't provide long-term housing or local transport.

Company Description The House of V is a collective of thoughtfully designed spaces that bring people together through food, design, and storytelling. Founded in Indore and envisioned by Vedant Newatia, the group includes Atelier V, a globally inspired cocktail bar and fine-dining concept, Masala Code, which celebrates India’s 29 regional cuisines, and Fabric which is a nightclub hosting some of biggest names in Indian DJ music industry. The House of V focuses on genuine connection, craft, and warmth rather than chasing trends, creating experiences that feel personal and immersive. Every detail, from the garnish on a drink to the ambiance of a corner table, is curated to help guests slow down, savor, and feel a sense of belonging. As the collective grows, it continues to explore how taste, texture, and culture can turn moments into memorable stories.

Role Description The Executive Sous Chef is a full-time, on-site role based in Indore, responsible for supporting the culinary leadership across The House of V concepts, including Atelier V, Masala Code, and Fabric. This role oversees day-to-day kitchen operations, including menu execution, food preparation, quality control, and presentation standards. The Executive Sous Chef collaborates with the Head Chef and culinary team to develop and refine menus, incorporate regional and global influences, and ensure consistency in flavor and plating. Daily responsibilities include supervising line staff, managing inventory and ordering, enforcing food safety and hygiene standards, and coordinating with front-of-house teams to deliver seamless service. The role also involves training, mentoring, and scheduling kitchen staff, contributing to a culture of craft, curiosity, and hospitality.

Qualifications

• Strong culinary skills in fine dining and regional Indian cuisine, with proven experience as a Sous Chef or similar leadership role in a high-quality restaurant environment.
• Demonstrated ability in kitchen operations, including staff supervision, scheduling, inventory management, and cost control.
• Knowledge of food safety, hygiene regulations, and best practices, with a commitment to maintaining high standards of cleanliness and organization.
• Menu development and recipe creation skills, with an interest in experimentation, seasonality, and balancing traditional and contemporary flavors.
• Effective leadership, communication, and team-building abilities, with a collaborative approach to working with both kitchen and front-of-house teams.
• Strong organizational and time-management skills, with the ability to perform in a fast-paced, high-pressure service environment.
• Formal culinary education or professional certification is preferred, along with familiarity with modern cooking techniques and plating styles.
• Flexibility to work evenings, weekends, and holidays, and a genuine passion for craft-driven hospitality and guest-centric experiences.