– Sous Chef, Staff CafeteriaProperty: The Leela Coorg Forest Sanctuary

Department: Food & Beverage / Culinary

Position: Sous Chef – Staff Cafeteria Operations

Experience: Minimum 8 years in professional culinary operations

Location: Coorg, Karnataka

Position OverviewThe Leela Coorg Forest Sanctuary is seeking an experienced and highly organised Sous Chef – Staff Cafeteria Operations to oversee the day-to-day culinary operations of the employee cafeteria, serving approximately 800 meals per day.

The successful candidate will be responsible for ensuring consistent food quality, efficient production, high standards of hygiene and sanitation, effective cost control, and smooth service operations while leading and developing the cafeteria culinary team.

Key Responsibilities

- Manage the complete kitchen operations of the staff cafeteria, including preparation, production and service of approximately 800 meals daily.
- Plan daily menus in coordination with the culinary leadership team, ensuring variety, nutrition, quality and cost effectiveness.
- Supervise food preparation and ensure timely production and replenishment during meal periods.
- Maintain consistently high standards of food quality, taste, presentation and portion control.
- Ensure strict compliance with hotel standards, food safety, hygiene and sanitation procedures.
- Monitor food storage, temperature control, FIFO practices and proper handling of raw and cooked food.
- Conduct regular kitchen inspections and ensure cleanliness of equipment, work areas, stores and food preparation areas.
- Control food costs through effective purchasing, portion control, yield management and minimising food wastage.
- Manage daily mise-en-place and production requirements based on forecasted meal volumes.
- Lead, train, motivate and schedule the cafeteria culinary team to ensure efficient manpower utilisation.
- Coordinate closely with stewarding,



stores and other departments to ensure uninterrupted cafeteria operations.
- Maintain proper records of production, wastage, requisitions and other operational requirements.
- Ensure all equipment is operated safely and maintained in good working condition.
- Identify operational improvements and implement systems to improve efficiency, quality and employee satisfaction.
- Support audits and ensure compliance with all applicable hotel and food safety standards.

Candidate Profile
- Minimum 8 years of culinary experience, preferably with experience in large-volume staff dining, institutional catering, hotels, resorts or high-volume kitchens.
- Previous experience in a Sous Chef or equivalent supervisory position is preferred.
- Strong knowledge of high-volume food production and cafeteria operations.
- Thorough understanding of hygiene, sanitation and food safety practices.
- Strong leadership, team management and communication skills.
- Ability to work effectively under pressure and manage high-volume operations.
- Valuable knowledge of food costing, portion control and wastage management.
- Good written and spoken English.
- Strong organisational and planning skills.
- Hands-on, disciplined and proactive approach to kitchen operations.
- Passionate about maintaining high culinary and service standards.

What We Offer
- Excellent salary package commensurate with experience and suitability.
- Comprehensive employee benefits as per The Leela Coorg Forest Sanctuary policies.
- Opportunity to work with a prestigious luxury hospitality brand.
- Professional growth and career development opportunities.
- A dynamic and professionally managed work environment in the beautiful Coorg region.
- If you are an experienced culinary professional with a passion for high-volume operations, strong hygiene standards and team leadership, we invite you to join The Leela Coorg Forest Sanctuary and be part of our culinary team.

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