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Sous Chef

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Kochi, India CGH Earth Full time

Company Description

CGH Earth is a pioneer of sustainable and responsible tourism in India, offering transformative leisure experiences with a focus on working with local communities, embracing local ethos, and caring for the environment. Our luxury experiences are rooted in simplicity and responsible travel. With properties in Kerala, Tamil Nadu, and Pondicherry, CGH Earth offers a diverse range of experiences. We also have a wellness division, CGH Earth Experience Wellness, which offers ancient medicinal systems, traditional therapeutic practices, and holistic healthcare.


Role Description

Assist the Executive Chef in managing the kitchen operations and culinary team to ensure high-quality food production, culinary standards, and guest satisfaction in accordance with the hotel’s standards.


Key Responsibilities


Menu Planning and Execution:

  • Collaborate with the Executive Chef in planning menus that reflect the hotel’s culinary vision and seasonal availability.
  • Ensure the consistent execution of menu items to maintain quality standards.

Kitchen Operations Management:

  • Oversee day-to-day kitchen operations, including food preparation, cooking, and presentation.
  • Monitor food production and maintain par levels of inventory to minimize wastage and ensure freshness.

Staff Supervision and Training:

  • Supervise and train kitchen staff on cooking techniques, recipes, and sanitation practices.
  • Delegate tasks effectively and ensure smooth workflow during service periods.

Quality Control and Hygiene Standards:

  • Ensure adherence to food safety and hygiene standards (HACCP) throughout the kitchen.
  • Conduct regular inspections and audits to maintain cleanliness and sanitation.

Cost Control and Budget Management:

  • Assist in controlling food costs by monitoring portion control, waste, and inventory levels.
  • Contribute to menu engineering and cost-effective purchasing decisions.

Guest Satisfaction:

  • Collaborate with the front-of-house team to meet guest expectations and handle special requests or dietary needs.
  • Respond promptly to guest feedback and ensure corrective actions are taken as needed.


Qualifications and Experience


  • Proven experience as a Sous Chef or five-star hotel.
  • Culinary degree or equivalent qualification from a recognized culinary institute is a must.
  • Strong knowledge of international cuisines, culinary techniques, and food trends.
  • Leadership skills with the ability to motivate and mentor a diverse team.