Job Description

We are seeking an experienced and passionate Sous Chef to join our culinary team in Kochi, India. As a key member of our kitchen leadership, you will work closely with the Executive Chef to maintain our food philosophy, ensure exceptional quality standards, and lead kitchen operations with precision and creativity. This role offers an exciting opportunity to showcase your culinary expertise while fostering a collaborative and innovative kitchen environment that exceeds guest expectations.

• Maintain standardized food preparation and presentation in accordance with company recipes and guidelines, ensuring consistency across all service periods
• Oversee daily kitchen operations and manage assigned sections, delegating tasks efficiently to meet production deadlines and service objectives
• Supervise and mentor kitchen staff, monitoring their performance, grooming standards, and personal hygiene to ensure compliance with organizational standards
• Implement and monitor HACCP procedures rigorously, maintaining comprehensive documentation and records to ensure food safety and regulatory compliance
• Analyze and optimize kitchen systems and procedures to facilitate continuous improvement in product quality and service delivery
• Manage inventory control, stock rotation, and food storage for assigned sections, actively working to minimize waste and maintain cost effectiveness
• Conduct pre-service equipment checks and ensure all kitchen tools and machinery are functioning optimally
• Coordinate with outlet managers, catering, and stewarding departments to facilitate seamless service delivery and maintain quality standards
• Organize and maintain staff rosters for permanent, casual, and agency personnel in accordance with Executive Chef guidelines
• Train new team members on departmental procedures, food safety protocols, and kitchen standards, while empowering existing staff through skill development and multi-skilling opportunities
• Evaluate individual team member performance on a periodic basis, providing constructive feedback, motivation, and support to foster professional growth and retention
• Promote a collaborative and inclusive team environment that encourages innovation, accountability, and achievement of departmental objectives
• Maintain comprehensive recipe documentation and update kitchen manuals to ensure all procedures and standards are current and accessible
• Liaise professionally with all departments to ensure event objectives are achieved and organizational standards are consistently maintained

Qualifications

**Required Skills & Experience:**

• Proven culinary expertise with extensive experience in food production, preparation, and kitchen management
• Demonstrated leadership and people management skills with the ability to supervise, train, and motivate diverse kitchen teams
• Strong knowledge of HACCP procedures and food safety regulations with a commitment to maintaining the highest hygiene standards
• Proficiency in cost control, inventory management, and financial analysis to optimize kitchen profitability
• Excellent organizational and time management skills with the ability to prioritize multiple tasks in a fast-paced environment
• Advanced communication and interpersonal skills with the ability to collaborate effectively across departments
• Problem-solving abilities and analytical mindset to identify operational inefficiencies and implement solutions
• Attention to detail with a commitment to quality assurance and consistent food presentation standards
• Experience in high-volume kitchen operations and ability to work flexibly during peak service periods
• Familiarity with local Indian cuisine and culinary preferences relevant to the Kochi market

**Preferred Qualifications:**

• Formal culinary training or certification from a recognized culinary institute
• Food Safety and HACCP certification
• Experience in a corporate hospitality or fine dining establishment
• Knowledge of modern culinary techniques and innovative cooking methods
• Experience with kitchen management software and inventory systems
• Bilingual capabilities (English and local language proficiency)

**Core Competencies:**

• Detail-oriented and quality-focused approach to all kitchen operations
• Collaborative and supportive leadership style
• Innovative thinking with a commitment to continuous improvement
• Customer-focused mindset with understanding of guest satisfaction
• Resilience and adaptability in dynamic kitchen environments
• Transparent communication and ethical decision-making
• Motivational presence that inspires team excellence and accountability