Sous Chef

**Position Summary**:
The Executive Sous Chef is responsible to assist the _Executive Chef_ for overall kitchen operation as a successful independent _profit center_, ensuring maximum _guest_ satisfaction, through planning, organizing, _directing_, and _controlling_ the Kitchen operation and _administration_.

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related _functions_. Also Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced.

**Executive Sous Chef Duties and Responsibilities**:

- Interacts with guests to obtain feedback on product quality and service levels.
- Responds to and handles guest problems and complaints.
- Able to make recommendations to the Executive Chef regarding succession planning.
- To be aware of all financial _budgets_ and goals.
- To ensure that guests are always _receiving_ an exceptional dining experience representing true value for money.
- Ensure that all _recipes_ and product yields are accurately costed and reviewed regularly.
- Ensure that all food items are prepared as per standard recipe cards whilst maintaining _portion control_ and minimizing waste.
- Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality in relevance to the _hotel_ _occupancy_ and function _forecasts_.
- Ensure that associate meals and associate dining services are of a consistently high standard.
- Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.

**Salary**: ₹35,000.00 - ₹40,000.00 per month

**Benefits**:

- Food provided
- Paid sick time

Schedule:

- Rotational shift

Supplemental pay types:

- Yearly bonus

Ability to commute/relocate:

- Vythiri, Wayanad, Kerala: Reliably commute or planning to relocate before starting work (required)

**Experience**:

- total work: 1 year (preferred)

Work Location: In person

**Speak with the employer**
+91 9388993880