Sous Chef

Job Description
Company: CGH Earth Experience Hotels
Location: Dasada, Little Rann of Kutch, Gujarat
Designation: Sous Chef
Department: F&B Production
Role Overview
We are looking for an experienced, passionate, and innovative Sous Chef to lead the culinary operations as the Head of Department (HOD) for our upcoming experiential resort near the Little Rann of Kutch, Gujarat. Set amid the unique salt marshes, wetlands, and rich rural heritage of the region, the property offers guests an authentic immersion into local wilderness, village culture, and CGH Earth’s core Conscious Cuisine philosophy.
The Sous Chef (HOD) will serve as the custodian of the property's culinary identity—responsible for menu conceptualization, kitchen administration, operational excellence, team leadership, food safety compliance, and community-rooted food sourcing. This role demands a chef who can seamlessly blend traditional Gujarati, Kutchi, and regional rustic recipes with contemporary luxury standards, celebrating farm-to-table practices and hyper-local culinary art.
Key Responsibilities
1. Culinary Leadership & Kitchen Operations
Take full responsibility for the day-to-day operations and administrative performance of the kitchen department as the HOD.
Establish and maintain high standards of culinary preparation, presentation, kitchen hygiene, and operational efficiency in alignment with CGH Earth’s core values.
Ensure all kitchen staff operate strictly in accordance with established SOPs, safety guidelines, and luxury service standards.
Conduct regular inspections of kitchen stations, food storage areas, dining venues, and outdoor event setups to maintain immaculate standards.
Oversee menu planning and execution across all dining formats, including main dining rooms, outdoor bush dinners, high-tea setups, and poolside meals.
2. Guest Experience & Conscious Cuisine Philosophy
Take ownership of the guest’s culinary journey, ensuring hyper-personalized dining experiences, catering to dietary preferences, wellness requests, and special occasions.
Execute CGH Earth’s Conscious Cuisine philosophy—focusing on wholesome, fresh, unadulterated, and locally sourced seasonal ingredients while minimizing industrial processing.
Celebrate regional Gujarati, Kutchi, Kathiawadi, and local rural recipes alongside select international and wellness-focused comfort dishes.
Interact personally with guests, host interactive cooking demonstrations, and explain the heritage, spice profiles, and stories behind signature regional dishes.
Monitor guest feedback across all direct and online channels to continuously refine menu offerings and drive superior culinary reputation scores.
3. Financial Management & Cost Control
Prepare and manage the annual culinary operating budget in coordination with the General Manager and Central Finance team.
Manage food production costs, control portion sizes, and minimize food wastage through efficient inventory management and yield analysis.
Conduct monthly stock audits, manage supplier relationships, and oversee local procurement strategies tailored to a remote eco-destination.
Maintain rigorous cost controls across raw material procurement, utility usage, and kitchen labor without compromising quality or brand standards.
4. Sourcing, Sustainability & Community Integration
Champion CGH Earth’s commitment to sustainability, environmental stewardship, and community welfare.
Establish direct partnerships with local farmers, organic growers, dairy producers, and artisans from nearby villages in the Rann region to source fresh, seasonal produce.
Implement zero single-use plastic protocols, composting systems for kitchen waste, water conservation measures, and energy-efficient kitchen practices.
Preserve, document, and promote traditional regional cooking techniques (such as slow wood-fired cooking and authentic clay-pot preparations).
5. People Management & Team Leadership
Provide strong, compassionate leadership and direction to the entire kitchen team.
Build a collaborative, respectful, and highly motivated kitchen culture driven by passion for quality and continuous learning.
Recruit, train, and mentor kitchen personnel, placing a strong emphasis on hiring, uplifting, and skill-building for talent from local rural communities.
Conduct regular performance evaluations, design skill-enhancement workshops, and maintain strict adherence to company HR policies and employment regulations.
6. Food Safety, Hygiene & Compliance Management
Ensure strict implementation of FSSAI regulations, HACCP guidelines, and international food safety and hygiene protocols across all kitchen stations.
Oversee dry storage, cold chain preservation, temperature logs, and raw material handling suitable for the arid climate of the Rann region.
Establish robust kitchen safety measures, fire prevention procedures, and emergency response protocols.
Maintain updated documentation for statutory kitchen licenses, safety permits, and health clearances for all culinary staff.
Candidate Profile
Education
Bachelor’s Degree / Diploma in Culinary Arts, Hotel Management, or Hospitality Operations from a recognized institute.
Experience
Total Experience: Minimum 10 years of professional culinary experience in reputable luxury hotels, boutique resorts, or high-end heritage properties.
Leadership Experience: Minimum 2–3 years in a leadership role such as Sous Chef or Senior Chef de Partie preparing for an HOD transition.
Experience in menu development, farm-to-table cuisine, regional Indian culinary traditions (specifically West Indian / Gujarati / Kutchi cuisine), or remote eco-resort operations is desirable.
Key Attributes
The Sous Chef (HOD) will serve as the culinary custodian of the property, combining creativity and passion for authentic regional cuisine with rigorous operational discipline. The role requires an empathetic leader who respects nature, engages meaningfully with local communities, and delivers exceptional culinary experiences in harmony with the environment.

Work arrangement
No