Sous Chef

Key Responsibilities.

Culinary Execution & Quality Assurance.

• Execution: Flawlessly execute and maintain the seasonal menus and dining standards set by the Executive Chef for "The Marakele Kitchen" and all guest experiences.
• Quality Control: Directly supervise all kitchen stations to ensure consistency, presentation, and adherence to the highest CGH Earth quality standards.
• Ingredient Focus: Work hands-on with fresh, locally sourced ingredients—including daily seafood and regional produce—ensuring preparation methods honor the sustainable and sea-to-plate philosophy.
• Menu Knowledge: Serve as the culinary expert, training the kitchen team on detailed recipes, portion control, and the cultural background of integrated local Andamanese and settler cuisine.

Operational Management & Financial Control

• Inventory & Costing: Monitor daily inventory, supervise the proper storage and rotation of perishable goods, and assist the Executive Chef in food costing and budget adherence.
• Wastage Control: Actively implement and enforce the resort’s waste reduction and composting strategies to minimize food loss and support the sustainability mandate.
• Scheduling & Coverage: Assist in creating staff schedules, managing shift changes, and stepping in to cover any kitchen position as needed.
• Purchasing Support: Liaise with the Executive Chef and Purchasing team to communicate ingredient needs and help maintain strong working relationships with local suppliers and fishermen.

Team Leadership & Hygiene

• Supervision: Provide immediate, on-the-floor leadership, motivation, and constructive feedback to the Chef de Parties, Commis, and utility staff during service hours.
• Safety & Sanitation: Ensure rigorous implementation of all HACCP, health, and sanitation standards throughout the entire food production and storage areas.
• Mentorship: Actively participate in the training and development of junior team members, fostering a collaborative, safe, and positive kitchen culture.
• Kitchen Leadership: Assume full responsibility for all kitchen operations, management, and guest satisfaction during the absence of the Executive Chef.

Qualifications & Skills

• Culinary degree or equivalent professional qualification is preferred.
• Experience: Proven experience (3+ years) as a Sous Chef, Junior Sous Chef, or Senior Chef de Partie in a high-volume, quality 4- or 5-star hotel or resort.
• Culinary Knowledge: Strong foundational skills and expertise in multiple global cuisines (international, continental, Indian), with specific experience in seafood handling and preparation.
• Operational Skills: Demonstrated proficiency in kitchen supervision, inventory management, and food cost control.
• Mindset: A strong passion for local ingredients, sustainability, and respecting traditional culinary techniques.
• Adaptability: Ability to thrive in a challenging, remote island environment and work harmoniously with a diverse local team.
• Attributes: Excellent organizational skills, decisive problem-solving ability, and clear communication skills.

Job Type: Full-time

Pay: ₹25,000.00 - ₹40,000.00 per month

Benefits:

• Food provided
• Paid sick time
• Paid time off
• Provident Fund

Work Location: In person