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,



recent 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.
Valuable 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