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

Advantages
Food provided

Work Location: In person

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