Executive Sous Chef

We are looking for a Executive Sous Chef to join our team at a star hotel in Guruvayur specializing in vegetarian cuisine. The ideal candidate should have expertise in vegetarian cuisine and a strong background in hotel kitchen operations. The ideal candidate must specialize in vegetarian cuisine, have strong expertise in food cost control, and possess sound knowledge of P&L (Profit & Loss) management.

• To oversees kitchen section, ensuring high food quality and presentation, managing staff, and assisting with menu development and cost control. They also maintain hygiene, sanitation, and safety standards.
• We are looking for an Allrounder Executive Sous Chef for our Star Hotel in Guruvayur. Kerala .
• Maintaining high standards of food quality, hygiene, and safety, conducting regular checks, and ensuring adherence to policies.
• Collaborating with the head chef and sous chef to develop new menu items, seasonal specials, and promotions.
• Overseeing the preparation and cooking of dishes in their assigned section, ensuring consistent taste, flavor, and presentation.
• Training, mentoring, and supervising junior kitchen staff, including commis chefs, to ensure efficient operations.
• Maintaining kitchen cleanliness and safety, adhering to health and safety regulations and procedures.
• Monitoring inventory levels, ensuring proper stock rotation, and assisting with ordering supplies. Controlling costs, managing waste, and contributing to cost efficiencies.
• Monitoring staff performance, providing feedback and support, and ensuring they meet the hotel's standards.
• Participating in food tastings, setting up the kitchen for service, and assisting with other tasks as needed.
• Calculate and analyze food cost percentages and variances against budgeted targets.
• Conduct daily, weekly, and monthly food cost reports for management review.
• Prepare and analyze P&L reports, ensuring profitability and cost efficiency.
• Verify requisitions, transfers, and returns between kitchen and storerooms.
• Track portion sizes, yield tests, and recipe standardization to maintain cost accuracy.
• Assist chefs in pricing menu items and developing cost-effective recipes.
• Monitor supplier pricing and ensure cost-effective purchasing practices.

Job Type: Full-time

Pay: ₹35,000.00 - ₹40,000.00 per month

Benefits:

• Food provided

Work Location: In person