Executive Sous chef

Company Description Grand Estancia is a luxury premium business hotel in Salem, known for combining modern comfort with traditional South Indian hospitality. Located in the “city of mountains” and surrounded by the Shervaroy hills, the hotel offers guests spacious, well-designed rooms and impressive views of nature. With 99 contemporary luxury rooms, Grand Estancia is recognized as a landmark of luxury and a best value-for-money destination in Salem. The hotel focuses on delivering high standards of service, efficiency, and guest satisfaction, making it an appealing workplace for hospitality professionals.
Role Description The Executive Sous Chef is a full-time, on-site role based at Grand Estancia in Salem. This role supports the Executive Chef in overseeing daily kitchen operations, including menu planning, food preparation, and plating across all outlets. The Executive Sous Chef supervises kitchen staff, ensures adherence to hygiene and safety standards, manages inventory and ordering, and maintains consistent food quality and presentation. The role also involves training and mentoring team members, coordinating with service staff, and contributing to cost control and waste reduction. The Executive Sous Chef is expected to help develop new dishes, uphold brand standards, and deliver an excellent culinary experience for guests.
Qualifications
Strong culinary skills in hot and cold kitchen operations, menu planning, and food presentation.
Experience in kitchen management, including staff supervision, scheduling, and team leadership.
Knowledge of food safety, hygiene standards, and compliance with local health regulations.
Ability to manage inventory, control food costs, and minimize waste.
Excellent organizational and time-management skills, with the ability to work in a fast-paced environment.
Effective communication and collaboration skills for coordinating with front-of-house and management teams.
Prior experience as a Senior Sous Chef or senior Chef de cuisine in a hotel or high-volume restaurant environment.
Formal culinary education or certification from a recognized institution is preferred.
Flexibility to work shifts, weekends, and holidays as required by hotel operations.

Work arrangement
No