Sous Chef

Key Responsibilities

Kitchen Operations & Leadership

• Take full charge of daily kitchen operations in the absence of an Executive Chef.
• Plan, prepare, and execute wellness-oriented menus including therapeutic, detox, vegetarian/vegan, low-salt, low-sugar, and diet-specific meals.
• Lead, supervise, train, and discipline kitchen staff (Chef de Partie, Commis, Helpers).
• Allocate duties, prepare duty rosters, and ensure smooth workflow across shifts.

Wellness & Therapeutic Diet Management

• Coordinate with doctors, therapists, and nutrition teams to understand guest-specific dietary prescriptions.
• Ensure meals strictly comply with prescribed diet plans and wellness programs.
• Innovate menus that balance taste, nutrition, and healing value using natural, organic, and locally sourced ingredients.
• Maintain portion control, calorie awareness, and therapeutic food standards.

Quality, Hygiene & Safety

• Ensure strict adherence to food safety, hygiene, and sanitation standards (HACCP / FSSAI).
• Maintain kitchen cleanliness, equipment hygiene, and proper food storage standards.
• Monitor food preparation, cooking methods, presentation, and service timing.

Inventory, Cost & Vendor Coordination

• Manage food costing, stock control, and minimize wastage.
• Coordinate with purchase and store departments for raw materials and supplies.
• Monitor usage of organic / specialty ingredients and ensure optimal utilization.

Guest Experience & Service Support

• Ensure timely service of all meals and smooth coordination with service staff.
• Handle guest feedback related to food and take corrective actions immediately.
• Support special wellness events, retreats, and program-specific meal requirements.

Job Types: Full-time, Permanent

Pay: ₹50,000.00 - ₹75,000.00 per month

Benefits:

• Food provided
• Paid sick time
• Paid time off

Work Location: In person