- Proven experience as an Executive Sous Chef or Senior Sous Chef in a hotel or restaurant.
- Expertise in preparing authentic Kerala Style Sadhya is mandatory.
- Strong knowledge of South Indian vegetarian cuisine.
- Ability to plan, organize, and supervise daily kitchen operations.
- Experience in menu planning, food costing, inventory control, and maintaining food quality standards.
- Strong leadership, team management, and communication skills.
- Thorough understanding of food safety and hygiene standards.
- Immediate joiners will be given preference.
Key Responsibilities:
- Lead and supervise the kitchen team to ensure smooth daily operations.
- Prepare and oversee the production of traditional Kerala Sadhya and other vegetarian dishes.
- Maintain consistency in food quality, taste, and presentation.
- Monitor inventory, minimize food wastage, and control kitchen costs.
- Ensure compliance with hygiene, sanitation, and safety standards.
- Train and motivate kitchen staff to maintain high performance.
- Coordinate with other departments to ensure exceptional guest satisfaction.
Pay: ₹40,000.00 - ₹45,000.00 per month
Work Location: In person
