CGH Earth
Website:
cghearth.com
Job details:
Unit : Singell Tea Estate, Darjeeling. ( CGH Earth Experience Hotels )
Designation: Sous Chef
Department: F&B Production
Reports To: General Manager
Keys : Luxury Boutique Resort (11 Keys)
Employment Type: Full-time
Position Summary
We are seeking a passionate and experienced Sous Chef to lead our kitchen operations as the Head of Department for our luxury boutique resort. The ideal candidate will be responsible for managing daily kitchen operations, maintaining exceptional culinary standards, ensuring guest satisfaction, and leading a small but dynamic culinary team.
As an HOD in a luxury resort setting, the Sous Chef must combine creativity, leadership, cost control, hygiene compliance, and personalized guest service to deliver a high-end dining experience.
Key Responsibilities
1. Kitchen Operations Management
- Oversee complete kitchen operations including breakfast, lunch, dinner, and special dining experiences.
- Ensure smooth day-to-day functioning of the kitchen as department head.
- Maintain consistency in food quality, taste, and presentation.
- Design and execute menus aligned with the resort’s luxury positioning.
- Handle à la carte, table d’hôte, and special dietary requests.
2. Menu Planning & Culinary Innovation
- Create seasonal and experience-driven menus using local and premium ingredients.
- Develop signature dishes to enhance guest experience.
- Plan special menus for events, private dining, and celebrations.
- Stay updated on culinary trends and integrate where relevant.
3. Team Leadership & Training
- Lead, train, and supervise kitchen staff (CDP, commis, stewards).
- Schedule staff shifts and manage duty rosters.
- Conduct training on recipes, plating, hygiene, and kitchen standards.
- Foster a positive, disciplined, and performance-driven work culture.
4. Cost Control & Inventory Management
- Manage food cost and maintain budget targets.
- Monitor portion control and minimize wastage.
- Handle purchasing, vendor coordination, and stock ordering.
- Maintain inventory and ensure proper storage (FIFO, labeling).
- Conduct regular stock checks and audits.
5. Hygiene, Safety & Compliance
- Ensure strict adherence to food safety and hygiene standards (FSSAI/HACCP).
- Maintain cleanliness and organization of kitchen and storage areas.
- Ensure proper handling and storage of ingredients.
- Conduct routine hygiene audits and implement best practices.
6. Guest Experience & Personalization
- Interact with guests when required to understand preferences.
- Customize meals based on guest dietary needs and special requests.
- Handle guest feedback professionally and implement improvements.
- Ensure luxury-level presentation and service standards.
7. Coordination with Other Departments
- Work closely with F&B service, front office, and management.
- Plan menus based on occupancy and guest profile.
- Support events, retreats, and special resort experiences.
Required Qualifications
- Diploma/Degree in Hotel Management or Culinary Arts.
- Minimum 5 – 10 years of culinary experience in resorts, hotels, or fine dining.
- Prior experience as a Sous Chef is an advantage.
- Experience in a luxury boutique property or a standalone restaurant is an advantage.
Click on Apply to know more.