The Sous Chef assists the Executive Chef in managing all kitchen operations, ensuring the preparation and presentation of high-quality food while maintaining the highest standards of hygiene, food safety, and guest satisfaction. The role involves supervising the kitchen team, controlling food costs, maintaining consistency, and ensuring smooth day-to-day kitchen operations.
Key Responsibilities
- Assist the Executive Chef in planning, organizing, and supervising daily kitchen operations.
- Prepare and oversee the production of Indian, Continental, Oriental, and local Kerala cuisine as per resort standards.
- Supervise Chef de Partie, Demi Chef de Partie, Commis Chefs, and kitchen stewards.
- Ensure consistent food quality, taste, portioning, and presentation.
- Monitor mise en place and ensure timely service during breakfast, lunch, dinner, banquets, and special events.
- Maintain HACCP, FSSAI, and hygiene standards throughout the kitchen.
- Ensure proper food storage, labeling, FIFO, and temperature control.
- Control food cost, minimize wastage, and monitor inventory levels.
- Assist in menu planning, recipe standardization, and introducing seasonal specials.
- Coordinate with the Purchase and Stores departments for procurement of quality ingredients.
- Train, coach, and motivate kitchen staff.
- Ensure cleanliness and preventive maintenance of kitchen equipment.
- Handle guest dietary requests, allergies, and special meal requirements.
- Assist in staff scheduling and manpower planning.
- Maintain discipline and teamwork within the kitchen.
Qualifications
- Diploma/Degree in Hotel Management or Culinary Arts.
- 5–8 years of experience in a reputed hotel or luxury resort, including at least 2 years as a Sous Chef or Junior Sous Chef.
- Strong knowledge of multi-cuisine operations.
- Knowledge of HACCP, FSSAI, and food safety standards.
- Excellent leadership and communication skills.
Key Skills
- Leadership and team management
- Menu planning and recipe development
- Food cost and inventory control
- Hygiene and quality assurance
- Time management
- Guest focus
- Problem-solving
- Ability to work under pressure
Salary & Benefits
- Salary: ₹40,000–₹50,000 per month (depending on experience).
- Food and accommodation provided.
- Service charge/incentives (as applicable).
- Weekly off and statutory benefits.
- Uniform and duty meals.
Pay: ₹40,000.00 - ₹50,000.00 per month
Work Location: In person
