Nature of Position: Working Chef The Sous Chef is a hands-on working chef who must actively participate in daily food preparation, cooking, plating and kitchen service. Supervisory responsibilities are additional to these operational duties. The role requires regular work at cooking stations throughout service.

Reporting to: Executive Chef / Head Chef

- Daily Cooking and Preparation: Personally undertake mise en place, cooking, finishing and plating for restaurant, room service, buffet and event requirements.
- Service Leadership: Lead the kitchen team during service while actively cooking, ensuring timely preparation and smooth coordination of orders.
- Food Quality and Consistency: Maintain approved recipes, portion sizes, taste, presentation and serving temperatures. Check dishes before dispatch.
- Kitchen Readiness: Ensure all stations have sufficient ingredients, preparations, utensils and equipment before each service.
- Team Supervision: Allocate duties to kitchen staff, monitor performance and ensure assigned work is completed to the required standard.
- Station Coverage: Take charge of any kitchen section as required and provide hands-on support during peak hours or staff shortages.
- Training: Demonstrate cooking techniques and train junior chefs in preparation, presentation, hygiene, portion control and safe equipment handling.
- Hygiene and Food Safety: Maintain personal hygiene, kitchen cleanliness, safe food storage, proper labelling, stock rotation and temperature controls. Ensure cleaning schedules are followed.
- Stock and Purchasing Support: Check stock levels, prepare ingredient requisitions,



inspect incoming supplies and promptly report shortages or quality concerns.
- Cost and Waste Control: Control portions, monitor ingredient yields and minimise spoilage, overproduction and unnecessary wastage without compromising quality.
- Menu Support: Assist the Executive Chef / Head Chef in developing dishes, daily specials, standard recipes and menu costing.
- Guest Requirements: Prepare food according to communicated dietary requirements, allergies and special requests, ensuring clear coordination and precautions against cross-contact.
- Interdepartmental Coordination: Coordinate with restaurant and service teams regarding order timing, dish availability, special requests and guest feedback.
- Equipment Care and Safety: Ensure proper use of kitchen equipment and promptly report defects, maintenance needs and safety hazards.
- Kitchen Management in the Chef’s Absence: Take operational charge of the kitchen when the Executive Chef / Head Chef is absent, maintaining food quality, discipline and service standards.
- Records and Handover: Maintain assigned kitchen records and provide transparent shift handovers covering stock, pending preparations, special orders and operational issues.

Essential Role Requirement: The Sous Chef must remain actively involved in food production and service every working shift. The position requires leading by example through practical cooking, maintaining an assigned station when required and supporting the team directly.

Pay: ₹30,000.00 - ₹40,000.00 per month

Benefits

- Food provided
- Leave encashment

Work Location: In person

📌 Sous Chef (Kochi)
🏢 MALIEKAL HERITANCE CHERAI
📍 Kochi