Job Description

The Sous Chef is the second-in-command in the kitchen, responsible for supporting the Executive Chef in all aspects of kitchen operations. This includes food preparation, staff supervision, quality control, hygiene standards, inventory management, and ensuring a high standard of guest satisfaction through culinary excellence. The Sous Chef will be expected to bring a blend of traditional Kerala cuisine knowledge and contemporary culinary skills suitable for a resort setting.

Key Responsibilities:

1.

Kitchen Operations

Supervise daily kitchen activities including food preparation and service. Ensure all food is prepared to the highest standards and in a timely manner. Oversee meal presentation and consistency. Maintain cleanliness and organization in all kitchen and storage areas.
2.

Menu Planning & Development

Assist in developing seasonal and a la carte menus. Introduce new dishes that reflect both local and global culinary trends. Customize menus for special events, banquets, and themed nights.
3.

Team Management

Supervise, mentor, and train junior kitchen staff. Create duty rosters and delegate tasks effectively. Foster a professional, collaborative, and disciplined kitchen culture.
4.

Inventory & Cost Control

Monitor stock levels, order supplies, and reduce wastage. Track food costs and assist in budgeting to ensure profitability. Work with vendors for procurement of fresh and high-quality ingredients.
5.

Compliance & Hygiene

Enforce food safety and hygiene standards (FSSAI/HACCP). Conduct regular inspections and audits. Ensure compliance with health and safety regulations.

Skills & Qualifications:

Degree/Diploma in Culinary Arts or Hotel Management. Minimum 4-6 years of experience in a 3-star or 4/5-star hotel/resort kitchen. Proficiency in Indian (especially Kerala), Continental, and Fusion cuisines. Strong leadership, communication, and organizational skills. Ability to work under pressure and handle large volumes during peak seasons. Experience in guest interaction and live cooking (preferred).

Preferred Attributes:

Knowledge of locally sourced ingredients from Wayanad and surrounding regions. Creative and innovative approach to food presentation. Passion for sustainability and healthy food concepts. Ability to work in a multicultural team environment.

Compensation & Benefits:

Competitive salary based on experience. Food, accommodation, and uniform provided. Performance incentives, annual leave, and growth opportunities.
Job Type: Full-time

Pay: ?40,000.00 - ?50,000.00 per month

Schedule:

Rotational shift
Work Location: In person