Sous Chef

Culinary Leadership

• Assist in designing and executing seasonal, locally inspired menus across all dining outlets
• Ensure consistency in taste, presentation, and portioning of all dishes
• Contribute to menu innovation by integrating regional and international culinary trends

Kitchen Operations

• Supervise daily kitchen operations including procurement, mise en place, and service execution
• Uphold hygiene and safety standards in compliance with FSSAI and resort SOPs
• Monitor inventory levels, optimize food costs, and reduce wastage through efficient practices

Team Management

• Support recruitment, training, and mentoring of kitchen staff including CDPs, commis, and stewards
• Conduct daily briefings, tastings, and performance reviews to maintain high standards
• Promote a culture of discipline, creativity, and collaboration within the kitchen team

Guest Experience

• Engage with guests to gather feedback and accommodate special dietary requests
• Assist in curating personalized dining experiences for VIPs, weddings, and special events
• Coordinate closely with the F&B service team to ensure seamless guest service

Compliance & Documentation

• Maintain accurate recipe cards, SOPs, and HACCP documentation
• Ensure compliance with statutory regulations including fire safety and food handling licenses
• Liaise with HR for staff onboarding, uniform management, and disciplinary procedures

Job Types: Full-time, Permanent

Pay: ₹35, ₹40,000.00 per month

Benefits:

• Provident Fund

Work Location: In person