Senior Sous Chef

The Senior Sous Chef assist in managing all culinary operations at Aveda Mountains and Mist Munnar, ensuring that every dining experience reflects the resort’s standards of excellence. The role involves leading kitchen teams across the multi-cuisine restaurant, in-room dining, and special events, while maintaining high levels of food quality, hygiene, cost control, and guest satisfaction.

Key Duties & Responsibilities would be as follows

1. Kitchen Operations

• Supervise and coordinate all kitchen activities across restaurants, room service, banquets, and outdoor catering.
• Ensure the consistent preparation and presentation of all menu items according to resort standards.
• Monitor daily operations to ensure smooth and efficient food service.
• Ensure all kitchen equipment and utensils are well maintained and functioning properly.
• Support the Executive Chef in daily kitchen briefings and service coordination with the service team.

2. Menu Planning & Development

• Assist in developing and updating menus for the multi-cuisine restaurant, banquets, and special promotions.
• Incorporate local Munnar ingredients and regional Kerala flavors into creative dishes.
• Ensure balance in menu design with regard to cost, quality, and guest preferences.
• Conduct tasting sessions and ensure menu items are standardized with proper recipes and presentation guidelines.

3. Food Quality & Standards

• Maintain high standards of taste, presentation, and freshness in all dishes.
• Ensure consistent adherence to portion control, recipes, and presentation standards.
• Conduct regular quality checks during preparation and service periods.
• Address guest feedback promptly and implement improvements where needed.

4. Cost Control & Inventory

• Monitor food costs, wastage, and yield to achieve departmental cost targets.
• Oversee receiving, storage, and inventory management in compliance with FIFO/LIFO practices.
• Ensure proper utilization of ingredients and minimize spoilage.
• Support the Executive Chef in budget preparation, food costing, and vendor evaluation.

5. Team Leadership & Training

• Lead, motivate, and supervise kitchen staff to ensure teamwork and high morale.
• Conduct regular training programs on cooking techniques, hygiene, and safety practices.
• Create and manage duty rosters ensuring adequate manpower coverage across all shifts.
• Participate in recruitment, performance appraisal, and career development of kitchen staff.

6. Hygiene, Safety & Compliance

• Ensure full compliance with HACCP, FSSAI, and resort food safety policies.
• Maintain high standards of cleanliness and sanitation across all kitchen areas.
• Monitor staff hygiene and grooming standards.
• Conduct periodic safety and hygiene audits and maintain necessary documentation.

7. Guest Experience & Interaction

• Interact with guests during special dining experiences or events for feedback and engagement.
• Ensure all dietary requirements and special requests are handled efficiently.
• Coordinate with the service team to ensure seamless food delivery and guest satisfaction.

8. Coordination & Communication

• Coordinate daily with the Executive Chef, F&B Manager, and Purchase Department for menu planning, costing, and stock control.
• Collaborate with the Events and Banquets team for menu customization and event execution.
• Ensure effective communication between kitchen and service areas for smooth operations.

9. Administrative Responsibilities

• Maintain kitchen records such as temperature logs, cleaning schedules, and production reports.
• Assist in preparing operational and maintenance budgets for the kitchen.
• Ensure compliance with all Aveda brand standards, policies, and procedures.

Job Type: Full-time

Pay: ₹35,000.00 - ₹36,000.00 per month

Work Location: In person