Position: Sous Chef

Department: Food Production / Kitchen
Reports To: Executive Chef / Head Chef

Job Summary

The Sous Chef is responsible for assisting the Executive Chef in managing the kitchen operations, ensuring high-quality food preparation, maintaining hygiene and safety standards, and supervising kitchen staff.

Key Responsibilities

- Assist the Executive Chef in the daily operation and management of the kitchen.
- Supervise and coordinate the activities of Commis Chefs, Kitchen Helpers, and other kitchen staff.
- Ensure food is prepared according to standard recipes, quality standards, and presentation requirements.
- Monitor food quality, taste, portion size, and presentation.
- Plan and organize daily food preparation and production.
- Maintain proper food storage, labeling, and stock rotation using FIFO principles.
- Monitor kitchen inventory and coordinate with the Chef/Store department for required ingredients.
- Minimize food wastage and control food costs.
- Ensure proper cleanliness and sanitation of the kitchen and equipment.
- Follow food safety, hygiene, and HACCP standards.
- Train and guide junior kitchen staff in cooking techniques and kitchen procedures.
- Assist in menu planning and development when required.
- Ensure smooth kitchen operations during busy service periods.
- Handle kitchen operations in the absence of the Executive Chef/Head Chef.




- Coordinate effectively with the F&B; and service teams.
- Report equipment problems, shortages, and operational issues to the senior chef.

Skills & Qualifications

- Diploma/Degree in Culinary Arts or Hotel Management preferred.
- Minimum 3–5 years of relevant kitchen experience, preferably in a hotel or restaurant.
- Good knowledge of food preparation, cooking techniques, and kitchen operations.
- Strong leadership and team-management skills.
- Good knowledge of food safety and hygiene standards.
- Ability to work under pressure and manage multiple tasks.
- Good communication and organizational skills.
- Ability to maintain consistency in food quality and presentation.

Personal Attributes

- Professional and disciplined.
- Team-oriented and responsible.
- Creative and passionate about food.
- Good time-management skills.
- Solid attention to detail.
- Willingness to work flexible shifts, weekends, and holidays.

Salary & Benefits

- Best Salary Package based on experience and skills.
- Food and accommodation may be provided as per company policy.
- Career growth opportunities within the hotel.

Job Type: Full-time

Pay: ₹20,000.00 - ₹40,000.00 per month

Benefits:

- Food provided

Experience:

- total work: 10 years (Preferred)

Work Location: In person

📌 Sous Chef (Kozhikode)
🏢 Kovilakam Residency (P)Ltd
📍 Kozhikode