Job Description

Key Responsibilities.

Culinary Execution & Quality Assurance.

Execution:

Flawlessly execute and maintain the seasonal menus and dining standards set by the Executive Chef for "The Marakele Kitchen" and all guest experiences.

Quality Control:

Directly supervise all kitchen stations to ensure consistency, presentation, and adherence to the highest CGH Earth quality standards.

Ingredient Focus:

Work hands-on with fresh, locally sourced ingredients--including daily seafood and regional produce--ensuring preparation methods honor the sustainable and sea-to-plate philosophy.

Menu Knowledge:

Serve as the culinary expert, training the kitchen team on detailed recipes, portion control, and the cultural background of integrated local Andamanese and settler cuisine.

Operational Management & Financial Control

Inventory & Costing:

Monitor daily inventory, supervise the proper storage and rotation of perishable goods, and assist the Executive Chef in food costing and budget adherence.

Wastage Control:

Actively implement and enforce the resort's waste reduction and composting strategies to minimize food loss and support the sustainability mandate.

Scheduling & Coverage:

Assist in creating staff schedules, managing shift changes, and stepping in to cover any kitchen position as needed.

Purchasing Support:

Liaise with the Executive Chef and Purchasing team to communicate ingredient needs and help maintain strong working relationships with local suppliers and fishermen.

Team Leadership & Hygiene

Supervision:

Provide immediate, on-the-floor leadership, motivation, and constructive feedback to the Chef de Parties, Commis, and utility staff during service hours.

Safety & Sanitation:

Ensure rigorous implementation of all HACCP, health, and sanitation standards throughout the entire food production and storage areas.

Mentorship:

Actively participate in the training and development of junior team members, fostering a collaborative, safe, and positive kitchen culture.

Kitchen Leadership:

Assume full responsibility for all kitchen operations, management, and guest satisfaction during the absence of the Executive Chef.

Qualifications & Skills

Culinary degree or equivalent professional qualification is preferred.

Experience:

Proven experience (3+ years) as a Sous Chef, Junior Sous Chef, or Senior Chef de Partie in a high-volume, quality 4- or 5-star hotel or resort.

Culinary Knowledge:

Strong foundational skills and expertise in multiple global cuisines (international, continental, Indian), with specific experience in

seafood handling

and preparation.

Operational Skills:

Demonstrated proficiency in kitchen supervision, inventory management, and food cost control.

Mindset:

A strong passion for

local ingredients, sustainability,

and respecting traditional culinary techniques.

Adaptability:

Ability to thrive in a challenging, remote island environment and work harmoniously with a diverse local team.

Attributes:

Excellent organizational skills, decisive problem-solving ability, and clear communication skills.
Job Type: Full-time

Pay: ₹25,000.00 - ₹40,000.00 per month

Benefits:

Food provided Paid sick time Paid time off Provident Fund
Work Location: In person