The Sous Chef assists the Executive Chef in managing all kitchen operations, ensuring the preparation and presentation of high-quality food while maintaining the highest standards of hygiene, food safety, and guest satisfaction. The role involves supervising the kitchen team, controlling food costs, maintaining consistency, and ensuring smooth day-to-day kitchen operations.

Key Responsibilities
Assist the Executive Chef in planning, organizing, and supervising daily kitchen operations.
Prepare and oversee the production of Indian, Continental, Oriental, and local Kerala cuisine as per resort standards.
Supervise Chef de Partie, Demi Chef de Partie, Commis Chefs, and kitchen stewards.
Ensure consistent food quality, taste, portioning, and presentation.
Monitor mise en place and ensure timely service during breakfast, lunch, dinner, banquets, and special events.
Maintain HACCP, FSSAI, and hygiene standards throughout the kitchen.
Ensure proper food storage, labeling, FIFO, and temperature control.
Control food cost, minimize wastage, and monitor inventory levels.
Assist in menu planning, recipe standardization, and introducing seasonal specials.
Coordinate with the Purchase and Stores departments for procurement of quality ingredients.
Train, coach,



and motivate kitchen staff.
Ensure cleanliness and preventive maintenance of kitchen equipment.
Handle guest dietary requests, allergies, and special meal requirements.
Assist in staff scheduling and manpower planning.
Maintain discipline and teamwork within the kitchen.

Qualifications
Diploma/Degree in Hotel Management or Culinary Arts.
5–8 years of experience in a reputed hotel or luxury resort, including at least 2 years as a Sous Chef or Junior Sous Chef.
Solid knowledge of multi-cuisine operations.
Knowledge of HACCP, FSSAI, and food safety standards.
Excellent leadership and communication skills.

Key Skills
Leadership and team management
Menu planning and recipe development
Food cost and inventory control
Hygiene and quality assurance
Time management
Guest focus
Problem-solving
Ability to work under pressure

Salary & Advantages
Salary: ₹40,000–₹50,000 per month (depending on experience).
Food and accommodation provided.
Service charge/incentives (as applicable).
Weekly off and statutory perks.
Uniform and duty meals.

Pay: ₹40,000.00 - ₹50,000.00 per month

Work Location: In person

📌 Sous Chef Wayanad
🏢 Mountain Shadows Resorts
📍 Wayanad