Job Title: Sous Chef
Reports To: Operations Manager
Job Summary
We are seeking an experienced and passionate Head Chef to lead the overall operations of our resort kitchen. The ideal candidate will be responsible for delivering exceptional food quality, maintaining high hygiene standards, managing kitchen staff, controlling food costs, and creating memorable dining experiences for our guests. The Head Chef will oversee all aspects of kitchen operations while ensuring efficiency, consistency, and compliance with food safety standards.
Key Responsibilities
- Lead and manage all day-to-day kitchen operations.
- Plan, prepare, and supervise the production of high-quality food for the restaurant, buffet, room service, and special events.
- Develop and update menus based on seasonal ingredients, guest preferences, and resort standards.
- Ensure consistency in food quality, taste, presentation, and portion control.
- Supervise, train, mentor, and evaluate all kitchen staff.
- Prepare duty rosters and ensure efficient staffing during all shifts.
- Maintain the highest standards of food hygiene, sanitation, and HACCP compliance.
- Monitor food costs, control wastage, and maximize kitchen productivity.
- Manage inventory, stock rotation, and coordinate with the purchasing department for timely procurement.
- Inspect all incoming food supplies to ensure quality and freshness.
- Maintain standard recipes and food preparation procedures.
- Ensure proper maintenance and safe operation of all kitchen equipment.
- Handle guest feedback professionally and implement continuous improvements.
- Coordinate with the Food & Beverage Service team to ensure smooth operations.
- Ensure compliance with all company policies and statutory food safety regulations.
- Introduce innovative dishes, seasonal specials, and menu improvements.
- Perform any other duties assigned by the management.
Qualifications & Experience
- Diploma or Degree in Hotel Management, Culinary Arts, or a related field is preferred.
- Minimum 5 years of experience in a senior culinary role, preferably in a hotel or resort.
- Strong expertise in Indian, South Indian, Continental, Chinese, and buffet cuisine.
- Proven leadership and team management skills.
- Strong knowledge of food costing, inventory control, menu engineering, and kitchen administration.
- Thorough understanding of HACCP, food safety, and hygiene standards.
- Excellent communication, organizational, and problem-solving skills.
- Ability to work under pressure while maintaining exceptional quality standards.
What We Offer
- Competitive salary based on experience.
- Food and accommodation provided.
- Opportunity to work in a premium mountain resort in Munnar.
- Professional growth in a dynamic hospitality environment.
Pay: ₹30,000.00 - ₹40,000.00 per month
Work Location: In person
