Job Overview
Gokulam Grand Trivandrum, a premier 5-star hotel, is seeking a talented and experienced Sous Chef (South Indian) to join our culinary team. As the Second-in-Command, you will be instrumental in overseeing the kitchen operations, with a specific focus on South Indian cuisine. You will assist the Executive Chef in maintaining high standards of food preparation, presentation, and service, ensuring an exceptional culinary experience for our guests.
Key Responsibilities
- Support the Executive Chef: Assist the Executive Chef in planning, organizing, and overseeing the entire kitchen operation, including food production, menu planning, and inventory management.
- Kitchen Management: Supervise kitchen staff and ensure the efficient and smooth running of all kitchen sections. Ensure all team members follow proper food safety and hygiene practices at all times.
- Quality Control: Ensure that all food prepared in the kitchen meets the high standards of Gokulam Grand Trivandrum. Regularly check the quality of food items and presentation before they are served.
- Training & Development: Mentor and train junior kitchen staff to improve their skills and maintain consistency in food preparation. Lead by example in maintaining a high standard of professionalism and work ethic.
- Inventory & Stock Control: Monitor kitchen supplies and ingredients to ensure availability of quality products. Work with the purchasing department to manage inventory, reduce waste, and control costs.
- Menu Development: Collaborate with the Executive Chef to develop creative and seasonal menus, ensuring that dishes are innovative, flavorful, and meet guest preferences.
- Health & Safety Compliance: Maintain and enforce all kitchen safety and hygiene standards in accordance with local regulations. Ensure cleanliness and sanitation of kitchen equipment, work areas, and storage spaces.
- Operations & Efficiency: Assist in managing kitchen schedules, ensuring all food preparation and service are completed efficiently. Ensure timely delivery of food during service periods and minimize delays.
- Culinary Innovation: Stay up-to-date with the latest culinary trends, techniques, and ingredients. Contribute innovative ideas and suggest improvements to existing menus and food offerings.
- Cost Control: Assist in managing food costs, labor costs, and other operational expenses to ensure profitability without compromising quality.
- Guest Interaction: Occasionally engage with guests during special events, demonstrating the restaurant’s commitment to providing a personalized and exceptional dining experience.
Qualifications & Skills
- Education: A formal culinary qualification (Diploma or Degree) from a recognized institute. Additional certifications in food safety and management are a plus.
- Experience: Minimum of 12+ years of experience in a fine-dining or luxury hotel environment, with at least 5 years in a supervisory role (as a Sous Chef or similar position).
- Leadership Skills: Strong leadership capabilities with experience in managing and training kitchen teams. Ability to motivate and guide team members under pressure.
- Culinary Expertise: Extensive knowledge of international and local cuisines with an eye for detail in food presentation, quality, and taste.
- Problem-Solving Abilities: Ability to think on your feet and solve problems quickly and effectively in a high-pressure environment.
- Time Management: Strong organizational skills with the ability to handle multiple tasks and prioritize effectively.
- Communication Skills: Excellent verbal and written communication skills, with the ability to interact with both the kitchen team and hotel management and guest.
- Hygiene & Safety Standards: Comprehensive understanding of food safety regulations and the ability to enforce them within the kitchen environment.
- Creativity: A passion for innovation and creativity in the kitchen with a focus on quality and presentation.
- Language Skills: Fluency in English & Malayalam is required. Knowledge in Hindi is advantageous.
Work Environment
- Full-time position based in Trivandrum, Kerala.
- This role requires flexibility, including the ability to work evenings, weekends, and holidays based on operational needs.
- A fast-paced, dynamic work environment where attention to detail, creativity, and teamwork are essential.
Job Types: Full-time, Permanent
Pay: ₹60,000.00 - ₹62,000.00 per month
Benefits:
- Cell phone reimbursement
- Food provided
- Paid sick time
- Paid time off
- Provident Fund
Work Location: In person
