F&B Service Captain

Job Description

We are seeking a skilled and experienced Sous Chef to join our culinary team. The ideal candidate should have a strong background in South Indian cuisine , with basic knowledge of other regional and international cuisines. The Sous Chef will assist in managing kitchen operations, supervising staff, and ensuring consistent food quality and hygiene standards. Male candidates will be given preference. Key Responsibilities: Assist the Executive Chef in day-to-day kitchen operations Lead and supervise kitchen staff to ensure efficient and timely food preparation Ensure consistent quality, taste, and presentation of all dishes Monitor kitchen hygiene, sanitation, and safety standards Manage food inventory, minimize wastage, and ensure cost control Contribute to menu planning and recipe development Train and mentor junior kitchen staff Ensure compliance with food safety regulations Requirements: Minimum 8 years of experience in the culinary field, preferably in 4-star hotels Strong expertise in South Indian cuisine Basic knowledge of other cuisines Strong leadership and organizational skills Basic computer knowledge (e.g., inventory, menu planning software) Good communication skills and ability to work in a team Flexible to work in shifts, including weekends and holidays Male candidates preferred Salary: Based on experience and industry standards Job Type: Full-time Pay: ₹20,000.00 - ₹22,000.00 per month Benefits: Food provided Health insurance Provident Fund Schedule: Rotational shift Supplemental Pay: Yearly bonus Ability to commute/relocate: Alleppey, Kerala: Reliably commute or planning to relocate before starting work (Required)