- Manage and supervise the overall kitchen operations efficiently.
- Plan and prepare high-quality food as per hotel standards and guest requirements.
- Lead, train, and motivate the kitchen team to maintain productivity and discipline.
- Prepare daily menus, special menus, buffet menus, and à la carte offerings.
- Ensure consistency in taste, presentation, quality, and portion control.
- Monitor food production, kitchen hygiene, sanitation, and food safety standards.
- Control food costs, wastage, portion sizes, and kitchen expenses.
- Ensure proper storage and handling of food materials as per FIFO/FEFO standards.
- Coordinate with the Purchase and Stores teams for quality ingredients and timely requirements.
- Maintain proper kitchen inventory and ensure minimum wastage.
- Ensure compliance with HACCP and applicable food safety standards.
- Conduct regular checks of kitchen equipment and report maintenance requirements.
- Coordinate with F&B; Service and other departments for smooth operations.
- Handle guest feedback and resolve food-quality-related concerns promptly.
- Prepare duty rosters and allocate responsibilities to kitchen team members.
- Ensure proper grooming, uniform, and discipline of all kitchen staff.
- Support menu development,



new dish trials, and promotional food events.
- Ensure all kitchen records, checklists, and operational procedures are maintained.
- Take charge of the kitchen in the absence of the Executive Chef / senior management.

Required Skills & Qualifications

- Diploma/Degree in Hotel Management or Culinary Arts.
- Minimum 8–12+ years of relevant experience in hotel or restaurant kitchens.
- Strong knowledge of Indian, Continental, and multi-cuisine food preparation.
- Good leadership and team-management skills.
- Strong knowledge of food cost, menu planning, and kitchen operations.
- Good communication and interpersonal skills.
- Ability to work under pressure and manage a high-volume kitchen.
- Knowledge of food safety, hygiene, and HACCP standards.

What We Offer

- Competitive salary based on experience and suitability.
- Food and accommodation as per company policy.
- PF & ESI perks as applicable.
- Opportunity to grow with the organization.

Pay: ₹35,000.00 - ₹55,000.00 per month

Benefits:

- Food provided
- Leave encashment
- Paid sick time
- Paid time off
- Provident Fund

Work Location: In person

📌 Sous Chef/Head Chef (Thrissur)
🏢 Spree Hotels and Resorts
📍 Thrissur