Sous Chef

Company Description

CGH Earth is a pioneer of sustainable and responsible tourism in India, offering transformative leisure experiences rooted in local communities and environmental care. With properties in Kerala, Tamil Nadu, Pondicherry, and Andamans, CGH Earth provides luxury experiences that are simple and responsible. The CGH Earth Experience Wellness program offers Ayurveda, Naturopathy, and Yoga & Meditation for holistic healthcare.

Key Responsibilities:

• Food Preparation and Presentation:
• Supervise and participate in the preparation and presentation of all dishes to ensure the highest quality and standards.
• Develop and test new recipes, ensuring consistency and adherence to hotel standards.
• Ensure that all food is prepared and presented according to established recipes and standards.
• Kitchen Management:
• Assist the Executive Chef in planning and directing food preparation in the kitchen.
• Oversee the kitchen staff, ensuring they follow proper food handling procedures and hygiene standards.
• Manage kitchen operations during the Executive Chef's absence.
• Staff Supervision and Training:
• Lead, motivate, and supervise kitchen staff, fostering a positive and productive work environment.
• Conduct regular training sessions to improve skills and ensure staff adherence to safety and sanitation standards.
• Evaluate staff performance and provide constructive feedback.
• Inventory and Cost Control:
• Monitor inventory levels of ingredients and supplies, placing orders as needed to ensure continuous availability.
• Assist in controlling food costs by minimizing waste and optimizing inventory management.
• Participate in menu planning and pricing strategies to achieve budgeted financial goals.
• Quality Control:
• Ensure all kitchen equipment is maintained and in good working order.
• Enforce strict compliance with health and safety regulations, including proper food storage, handling, and preparation practices.
• Conduct regular inspections of kitchen operations to ensure standards are met.
• Guest Service:
• Interact with guests to obtain feedback on food quality and service, addressing any concerns or special requests.
• Collaborate with other departments to coordinate special events, banquets, and other functions.

• Culinary degree from a recognized institution or equivalent professional experience.
• Experience in Local cuisine is must
• Minimum of 8 years of experience in a professional kitchen, with at least 2 years in a supervisory role, preferably in a luxury hotel or fine dining establishment.