- Assist the Executive Chef in overall kitchen operations

- Supervise all kitchen sections (Indian, Continental, Bakery, Garde Manger, etc.)

- Ensure smooth service during buffet, à la carte, banquets, and room service

- Maintain 5-star presentation and food quality standards

- Ensure taste, portion size, and plating meet luxury hotel standards

- Conduct regular tasting and quality checks

- Monitor consistency across all shifts

- Monitor daily stock usage

- Assist in ordering raw materials

- Reduce wastage and control food cost percentage

- Coordinate with the purchase department

- Ensure strict compliance with FSSAI guidelines

- Plan and execute large banquet functions

- Coordinate with sales & banquet team

- Ensure timely production for weddings, conferences,



and VIP events

- Maintain daily production sheets

- Control staff attendance

- Assist in menu planning and costing

- Report directly to Executive Chef

- Handle VIP guest requests personally

- Innovate current dishes and seasonal menus

- Maintain international standards of service

- Step in as Acting Executive Chef when required

- Maintain HACCP procedures

- Supervise kitchen cleanliness and equipment maintenance

Pay: ₹35,000.00 - ₹45,000.00 per month

Benefits

- Food provided

Work Location: In person

📌 Sous Chef (Thrissur)
🏢 Ashoka Group of Hotels
📍 Thrissur