Sous Chef

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 à 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