Sous Chef

3 weeks ago

Port Blair AN IN CGH Earth Full time

Key Responsibilities Culinary Execution Quality Assurance Execution Flawlessly execute and maintain the seasonal menus and dining standards set by the Executive Chef for The Marakele Kitchen and all guest experiences Quality Control Directly supervise all kitchen stations to ensure consistency presentation and adherence to the highest CGH Earth quality standards Ingredient Focus Work hands-on with fresh locally sourced ingredients including daily seafood and regional produce ensuring preparation methods honor the sustainable and sea-to-plate philosophy Menu Knowledge Serve as the culinary expert training the kitchen team on detailed recipes portion control and the cultural background of integrated local Andamanese and settler cuisine Operational Management Financial Control Inventory Costing Monitor daily inventory supervise the proper storage and rotation of perishable goods and assist the Executive Chef in food costing and budget adherence Wastage Control Actively implement and enforce the resort s waste reduction and composting strategies to minimize food loss and support the sustainability mandate Scheduling Coverage Assist in creating staff schedules managing shift changes and stepping in to cover any kitchen position as needed Purchasing Support Liaise with the Executive Chef and Purchasing team to communicate ingredient needs and help maintain strong working relationships with local suppliers and fishermen Team Leadership Hygiene Supervision Provide immediate on-the-floor leadership motivation and constructive feedback to the Chef de Parties Commis and utility staff during service hours Safety Sanitation Ensure rigorous implementation of all HACCP health and sanitation standards throughout the entire food production and storage areas Mentorship Actively participate in the training and development of junior team members fostering a collaborative safe and positive kitchen culture Kitchen Leadership Assume full responsibility for all kitchen operations management and guest satisfaction during the absence of the Executive Chef Qualifications Skills Culinary degree or equivalent professional qualification is preferred Experience Proven experience 3 years as a Sous Chef Junior Sous Chef or Senior Chef de Partie in a high-volume quality 4- or 5-star hotel or resort Culinary Knowledge Strong foundational skills and expertise in multiple global cuisines international continental Indian with specific experience in seafood handling and preparation Operational Skills Demonstrated proficiency in kitchen supervision inventory management and food cost control Mindset A strong passion for local ingredients sustainability and respecting traditional culinary techniques Adaptability Ability to thrive in a challenging remote island environment and work harmoniously with a diverse local team Attributes Excellent organizational skills decisive problem-solving ability and clear communication skills Job Type Full-time Pay 25 000 00 - 40 000 00 per month Benefits Food provided Paid sick time Paid time off Provident Fund Work Location In person

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