Job Title: Sous Chef
Location: Casino Hotel, Willingdon Island, Kochi (CGH Earth)
Department: Food & Beverage / Kitchen
Reports To: Executive Chef
Position Summary
The Sous Chef at Casino Hotel Kochi oversee daily kitchen operations, line management, and food production. This role requires executing authentic regional Kerala heritage cuisine—especially local seafood specialization—and international menus while maintaining CGH Earth’s core commitment to eco-friendly practices, sustainability, and zero-waste kitchen management.
Key Responsibilities & Duties

- Operational Supervision: Oversee day-to-day food preparation, cooking, and plating across dining outlets, banquets, and in-room dining services. Step in to direct all kitchen operations in the absence of the Executive Chef.
- Culinary Excellence & Menu Execution: Assist in designing and preparing menus that highlight local Keralite heritage recipes and fresh seafood. Ensure every dish adheres to established taste, presentation, and portion standards.
- Kitchen & Inventory Management: Manage raw ingredient procurement, monitor stock levels, practice strict FIFO (First In, First Out) inventory rotation, and implement aggressive food waste reduction strategies.
- Quality Assurance & Hygiene:



Enforce full compliance with FSSAI and HACCP food safety standards. Maintain high levels of sanitation, cleanliness, and safety across all kitchen workstations and cold storage areas.
- Staff Leadership & Training: Lead, guide, and train Chef de Parties, Commis chefs, and kitchen stewards. Manage shift schedules, enforce discipline, and maintain team morale during peak service hours.

Required Qualifications & Skills

- Education: Degree or Diploma in Hotel Management / Culinary Arts from a recognized institute.
- Experience: Total 7–8 years of culinary experience in a reputable 4-star or 5-star hotel, preferably 1-2 year experience as Junior Sous Chef. Strong expertise in regional South Indian/Kerala cuisine or seafood processing is highly preferred.
- Technical Skills: Mastery of classical and regional culinary techniques, basic computer/POS literacy for kitchen management systems, and thorough knowledge of food safety regulations.
- Soft Skills: Robust leadership, operational problem-solving, stress management during heavy service, and alignment with eco-friendly hospitality practices.

Pay: ₹50,000.00 - ₹60,000.00 per month

Benefits:

- Food provided
- Provident Fund

Work Location: In person

📌 Sous Chef (Kochi)
🏢 CGH Earth
📍 Kochi