Core Responsibilities

- Kitchen Operations: Supervise food preparation, cooking, plating, and service delivery across all hotel dining venues, banquets, and events.

- Staff Leadership & Training: Coach, mentor, and schedule kitchen personnel, lead pre-service briefings, and assist with hiring and performance reviews.

- Quality & Standards Control: Enforce strict adherence to standardized recipes, presentation guidelines, taste standards, and high-end five-star service expectations.

- Menu & Recipe Development: Collaborate with the Executive Chef to design seasonal menus, specials, and bespoke offerings for banquets or VIP guests.

- Cost & Inventory Management: Monitor food and labor costs, track portion control, reduce waste, and oversee regular stock/inventory counts using FIFO principles.

- Safety & Sanitation Compliance: Maintain strict compliance with HACCP, local health codes, and kitchen hygiene standards.





- Qualifications & Requirements

- Experience: Minimum of 3 to 5 years of progressive experience as a Sous Chef or Junior Sous Chef in a luxury 4-star or 5-star hotel, resort, or high-volume multi-outlet operation.

- Education: Degree or diploma in culinary arts, hotel management, or a related field.

- Certifications: HACCP food safety certification and knowledge of hotel management software (such as MICROS).

- Key Skills: Strong leadership under pressure, multi-tasking, financial acumen, clear communication, and deep expertise in classical and contemporary cooking techniques.

Advantages

- Food provided

- Health insurance

- Leave encashment

- Provident Fund

Work Location: In person

📌 Executive Sous Chef (Kozhikode)
🏢 THE RAVIZ CALICUT, RP MALL , MAVOOR ROAD, CALICUT
📍 Kozhikode