The Sous Chef supports the Executive Chef in the daily operation of the kitchen, ensuring high standards of food quality, hygiene, and service. The role involves supervising the kitchen team, maintaining food safety, controlling costs, and ensuring a smooth kitchen operation. The Sous Chef will manage the kitchen in the absence of the Executive Chef.

Key Responsibilities
Assist the Executive Chef in managing daily kitchen operations.
Ensure consistent quality, taste, presentation, and timely service of all food.
Supervise and guide kitchen staff, including Chef de Parties, Commis Chefs, and Stewards.
Maintain high standards of cleanliness, hygiene, and food safety.
Monitor food preparation, storage, portion control, and minimize wastage.
Assist with menu planning, recipe standardization, and special promotions.
Coordinate with the Purchase and Stores departments for kitchen supplies.
Handle guest requests and ensure customer satisfaction.
Ensure proper use and maintenance of kitchen equipment.




Take charge of kitchen operations in the absence of the Executive Chef.

Qualifications & Experience
Diploma or Degree in Hotel Management or Culinary Arts preferred.
5–8 years of experience in hotels or resorts.
At least 2 years in a supervisory kitchen role.
Experience in multi-cuisine kitchens is preferred.

Skills
Leadership and team management
Valuable culinary knowledge
Food safety and hygiene practices
Cost and inventory control
Time management
Communication and problem-solving skills

Salary & Advantages
Salary: ₹45,000–₹55,000 per month (based on experience)
Free accommodation
Duty meals
Uniform and laundry
Statutory perks
Performance-based incentives (where applicable)

This version is suitable for an employee handbook, recruitment advertisement, or appointment letter, while remaining concise and easy to read.

Pay: ₹45,000.00 - ₹55,000.00 per month

Work Location: In person

📌 Sous Chef Wayanad
🏢 Mountain Shadows Resorts
📍 Wayanad