Sous Chef – Indian Specialty – Six Senses Kanuhura

As Sous Chef, I will fully comprehend the vision of Six Senses to help people reconnect with themselves, others and the world around them and our values of local sensitivity and global sensibility, crafted experiences, emotional hospitality, responsible and caring, fun and quirky and pioneering wellness.

Sustainability, Wellness and Out of the Ordinary experiences are at the core of everything we do at Six Senses. I will safeguard these pillars and ensure full knowledge and active participation of all our brand initiatives.

Duties and Responsibilities
As Sous Chef, I will support the Executive Chef, Executive Sous Chef and Chef de Cuisine and assume responsibility for the efficient operation in the following:
• Continually focus on the rejuvenation of the culinary experience.
• Constantly assess menus to remain relevant and in line with Eat With Six Senses practices.
• Establish purchasing practices that meet the requirements of the Six Senses nutrition and sustainability platforms.
• Instil a cost-focused philosophy through training and education.
• Operate the department consistent with all legal, statutory and financial requirements and documentation, reporting systems, contractual obligations, security and safety protocols, communications, product and service standards, host management practices and budgetary controls are implemented, reviewed and maintained to ensure the successful operation of the hotel.
• Lead and oversee the preparation and execution of Indian cuisine across the resort’s culinary operations.
• Demonstrate strong knowledge of regional Indian cuisines, spices, traditional cooking techniques, curries, tandoor and breads.
• Train, coach and develop culinary hosts, sharing technical knowledge and strengthening the team’s understanding of Indian cuisine.

Qualifications
To execute the position of Sous Chef, I must have the required qualifications, technical skills and experience in a similar role in luxury hotels with proven results and includes the following:

• High school diploma or equivalent and at least 5 years kitchen experience in a full-service outlet or similar setting. Hospitality diploma/degree from a recognized hospitality school is preferred.
• Knowledge of the use of broiler equipment and understanding of meat and fish cookery, proficient knife skills and understand farm to table concept.
• Strong understanding and practical experience with North Indian, South Indian and other regional Indian cuisines.
• Strong tandoor, curry, kebab, biryani and Indian bread expertise.
• Good knowledge of both Indian vegetarian and non-vegetarian cuisine.
• Ability to preserve authentic flavors while creating modern and refined presentations.
• Food service permit or valid health/food handler card as required by local or state government agency.
• Fluent in English.

The above is intended to provide an overview of the role and responsibilities for a Sous Chef at Six Senses Kanuhura. It is not and does not infer that the above is an inclusive and/or exhaustive list of the duties and responsibilities inherent to the position.

Six Senses Kanuhura is an equal opportunity employer. This policy applies to all terms and conditions of employment.

At IHG, we’ve made a promise. As one of the world’s leading hotel groups, we’re here to deliver True Hospitality for Good. Making our guests and colleagues feel welcome, cared for, recognised and respected – wherever they are in the world. Want to be part of the journey?