Executive Sous Chef

Company Description

Chakolas Pavilion - Hotel & convention CenterChakolas Pavilion Event Centre, Kalamassery, Kochi, Kerala

Role Description

Executive Sous ChefFull job descriptionAs part of our ongoing expansion, we are seeking applications from seasoned professionals for the position of Executive Sous Chef—a key leadership role within our culinary team. Candidates with strong professional experience and relevant educational qualifications will be offered an annual salary in the range of ₹9,00,000 to ₹12,00,000, commensurate with their credentials and expertise.Job Description: Executive Sous ChefWe are seeking an experienced and motivated Executive Sous Chef to support the Executive Chef in overseeing all aspects of kitchen operations. The ideal candidate will be responsible for maintaining high culinary standards, managing kitchen staff, ensuring food safety compliance, and contributing to menu innovation. This role requires strong leadership, organizational skills, and a commitment to delivering exceptional dining experiences.Key Responsibilities:Assist the Executive Chef in the overall management and supervision of the kitchen.Plan, prep, and oversee the execution of high-quality dishes in accordance with our standards.Supervise, train, and mentor kitchen staff, ensuring proper execution and efficiency in all culinary tasks.Collaborate on menu development, including seasonal specials and innovative offerings.Monitor food quality, portion control, and presentation to ensure consistency.Ensure compliance with health, safety, and sanitation regulations at all times.Control food costs through effective inventory management, portion control, and waste reduction.Oversee kitchen scheduling, delegation of tasks, and daily operations to ensure smooth workflow.Step in for the Executive Chef during absences, taking full responsibility for kitchen operations.Foster a positive and professional kitchen environment focused on teamwork and excellence.Requirements:Education: Degree or diploma in Culinary Arts, Hotel Management, or a related field from a recognized institution.Experience: Minimum of 6–8 years of professional kitchen experience, with at least 2–3 years in a leadership role (Sous Chef or higher), preferably in a high-end hotel, resort, or fine dining establishment.Technical Knowledge: In-depth knowledge of various cuisines, food preparation techniques, kitchen operations, and modern cooking trends.Food Safety: Certified in food safety and hygiene practices (e.g., HACCP, FSSAI, or equivalent).Leadership: Proven ability to lead and manage kitchen brigades, including training, mentoring, and performance management.Adaptability: Ability to work under pressure in a fast-paced, high-volume environment.Language: Proficiency in English is required; additional languages are a plus.Key Skills:Culinary Expertise: Strong foundation in culinary techniques, plating, and menu creation.Leadership & Team Management: Ability to inspire and lead a diverse kitchen team effectively.Creativity: Innovative approach to menu development and food presentation.Organizational Skills: Excellent time management, planning, and multitasking abilities.Attention to Detail: Commitment to maintaining high standards in food quality, hygiene, and presentation.Cost Control: Strong understanding of budgeting, food costing, inventory management, and waste reduction.Communication: Clear and professional communication with kitchen staff, front-of-house teams, and suppliers.Problem-Solving: Ability to handle kitchen challenges calmly and effectively.Job Type: Full-timePay: ₹75,000.00 - ₹100,000.00 per annum Benefits:Food providedHealth insurancePaid sick timeProvident FundSupplemental Pay:Yearly bonusWork Location: In person