3 Days Left: Senior Sous Chef

The Senior Sous Chef assist in managing all culinary operations at Aveda Mountains and Mist Munnar ensuring that every dining experience reflects the resort s standards of excellence The role involves leading kitchen teams across the multi-cuisine restaurant in-room dining and special events while maintaining high levels of food quality hygiene cost control and guest satisfaction Key Duties Responsibilities would be as follows 1 Kitchen Operations Supervise and coordinate all kitchen activities across restaurants room service banquets and outdoor catering Ensure the consistent preparation and presentation of all menu items according to resort standards Monitor daily operations to ensure smooth and efficient food service Ensure all kitchen equipment and utensils are well maintained and functioning properly Support the Executive Chef in daily kitchen briefings and service coordination with the service team 2 Menu Planning Development Assist in developing and updating menus for the multi-cuisine restaurant banquets and special promotions Incorporate local Munnar ingredients and regional Kerala flavors into creative dishes Ensure balance in menu design with regard to cost quality and guest preferences Conduct tasting sessions and ensure menu items are standardized with proper recipes and presentation guidelines 3 Food Quality Standards Maintain high standards of taste presentation and freshness in all dishes Ensure consistent adherence to portion control recipes and presentation standards Conduct regular quality checks during preparation and service periods Address guest feedback promptly and implement improvements where needed 4 Cost Control Inventory Monitor food costs wastage and yield to achieve departmental cost targets Oversee receiving storage and inventory management in compliance with FIFO LIFO practices Ensure proper utilization of ingredients and minimize spoilage Support the Executive Chef in budget preparation food costing and vendor evaluation 5 Team Leadership Training Lead motivate and supervise kitchen staff to ensure teamwork and high morale Conduct regular training programs on cooking techniques hygiene and safety practices Create and manage duty rosters ensuring adequate manpower coverage across all shifts Participate in recruitment performance appraisal and career development of kitchen staff 6 Hygiene Safety Compliance Ensure full compliance with HACCP FSSAI and resort food safety policies Maintain high standards of cleanliness and sanitation across all kitchen areas Monitor staff hygiene and grooming standards Conduct periodic safety and hygiene audits and maintain necessary documentation 7 Guest Experience Interaction Interact with guests during special dining experiences or events for feedback and engagement Ensure all dietary requirements and special requests are handled efficiently Coordinate with the service team to ensure seamless food delivery and guest satisfaction 8 Coordination Communication Coordinate daily with the Executive Chef F B Manager and Purchase Department for menu planning costing and stock control Collaborate with the Events and Banquets team for menu customization and event execution Ensure effective communication between kitchen and service areas for smooth operations 9 Administrative Responsibilities Maintain kitchen records such as temperature logs cleaning schedules and production reports Assist in preparing operational and maintenance budgets for the kitchen Ensure compliance with all Aveda brand standards policies and procedures Job Type Full-time Pay 35 000 00 - 36 000 00 per month Work Location In person