Job Description

We are looking for a Executive Sous Chef

to join our team at a star hotel in Guruvayur specializing in vegetarian cuisine. The ideal candidate should have expertise in vegetarian cuisine and a strong background in hotel kitchen operations. The ideal candidate must specialize in vegetarian cuisine, have strong expertise in food cost control, and possess sound knowledge of P&L (Profit & Loss) management.

To oversees kitchen section, ensuring high food quality and presentation, managing staff, and assisting with menu development and cost control. They also maintain hygiene, sanitation, and safety standards. We are looking for an Allrounder Executive Sous Chef for our Star Hotel in Guruvayur. Kerala . Maintaining high standards of food quality, hygiene, and safety, conducting regular checks, and ensuring adherence to policies. Collaborating with the head chef and sous chef to develop new menu items, seasonal specials, and promotions. Overseeing the preparation and cooking of dishes in their assigned section, ensuring consistent taste, flavor, and presentation. Training, mentoring, and supervising junior kitchen staff, including commis chefs, to ensure efficient operations. Maintaining kitchen cleanliness and safety, adhering to health and safety regulations and procedures. Monitoring inventory levels, ensuring proper stock rotation, and assisting with ordering supplies. Controlling costs, managing waste, and contributing to cost efficiencies. Monitoring staff performance, providing feedback and support, and ensuring they meet the hotel's standards. Participating in food tastings, setting up the kitchen for service, and assisting with other tasks as needed. Calculate and analyze food cost percentages and variances against budgeted targets. Conduct daily, weekly, and monthly food cost reports for management review. Prepare and analyze

P&L reports

, ensuring profitability and cost efficiency. Verify requisitions, transfers, and returns between kitchen and storerooms. Track portion sizes, yield tests, and recipe standardization to maintain cost accuracy. Assist chefs in pricing menu items and developing cost-effective recipes. Monitor supplier pricing and ensure cost-effective purchasing practices.
Job Type: Full-time

Pay: ?35,000.00 - ?40,000.00 per month

Benefits:

Food provided
Work Location: In person