The position is for Hotel Virad is a premier 4-star hospitality destination strategically located along the National Highway in Edarikode, Kottakkal, Malappuram. Highly regarded for its exceptional hospitality, the hotel serves a diverse clientele of business travellers, tourists, and medical visitors due to its proximity to the region’s world-renowned healthcare institutions. Distinguished by its vibrant and multi-cuisine culinary offerings, Hotel Virad features a popular full-service restaurant, a dynamic coffee shop, and comprehensive banqueting and event spaces. we are seeking a passionate, creative, and highly skilled Executive Sous Chef to lead our kitchen brigade, uphold strict quality and hygiene standards, and drive culinary excellence.

Kitchen & Service Management

- Daily Operations: Supervise food preparation, cooking, plating, and presentation across all food and beverage outlets, ensuring everything meets the hotel’s premium standards.
- Menu Execution: Help implement cutting-edge menus tailored for multi-cuisine, local Kerala preferences, international buffet spreads, and specialized banquets.
- Banquets & Events: Directly oversee kitchen logistics for corporate functions, private gatherings, and rooftop events (catering up to 350+ guests).
- Leadership Backup: Assume full charge of the kitchen operations in the absence of the Executive Chef.

Team Leadership & Training

- Mentorship: Supervise, coach, and guide the Kitchen Supervisors, Chef de Parties (CDPs), and Commis staff to maintain a collaborative workflow.
- Discipline: Enforce strict kitchen discipline, proper shifts,



and professional culinary techniques.

Cost Control & Inventory

- Wastage Reduction: Control food production volumes and minimize waste to optimize profitability without compromising on flavour or presentation.
- Stock Management: Monitor daily stock levels, ensure fresh ingredients are sourced properly, and maintain organized inventory records.

Food Safety & Hygiene Compliance

- Enforce FSSAI standards, proper sanitation, and kitchen safety protocols consistently.
- Ensure all preparation areas, kitchen equipment, and cold storages are deeply cleaned and sanitized daily.

Required Skills & Qualifications

- Experience: Minimum of 8 to 12 years of proven kitchen experience in a mid-to-large scale 3, 4, or 5-star hotel environment, with at least 2 years in a leadership role (Sous Chef or Senior CDP).
- Education: Degree/Diploma in Hotel Management or Culinary Arts is highly preferred.
- Cuisine Expertise: Deep knowledge of South Indian / Malabar cuisine, Continental, North Indian / Tandoor, and banquet menu styles.
- Language Proficiency: Fluency in Malayalam is critical for daily staff training and vendor interaction; professional working proficiency in English or Hindi is an added advantage.
- Soft Skills: Ability to thrive under high pressure, exceptional multitasking skills, strong problem-solving capabilities, and clear communication.

What We Offer

- Highly competitive salary package commensurate with experience.
- Duty meals provided.
- Opportunities for career growth within a premium hospitality brand.

Pay: ₹32,000.00 - ₹37,000.00 per month

Work Location: In person

📌 Executive Sous Chef (Malappuram)
🏢 Aureve International
📍 Malappuram