Sous Chef

Company Description The Shap is an award-winning premium dining brand from Kerala, founded and led by Rafique C.P., that celebrates the rich culinary heritage of Malabar. The restaurant is known for its authentic flavors, exceptional hospitality, and memorable dining experiences that appeal to guests across generations. By blending traditional recipes with contemporary standards, The Shap delivers high-quality, innovative dishes in a refined yet welcoming setting. With a strong commitment to excellence and customer delight, it has become a recognized name in premium South Indian dining. The Shap believes food is a reflection of culture and connection, and strives to make every visit a celebration of meaningful moments.

Role Description The Sous Chef at The Shap will head the daily kitchen operations, ensuring consistent quality and presentation of all dishes. This full-time, on-site role in Kozhikode includes supervising kitchen staff, coordinating food preparation, and maintaining high standards of hygiene and safety. The Sous Chef will do the menu planning, contribute to new dish development, and help manage inventory, ordering, and cost control. The role involves monitoring food production during service, training team members, and collaborating with front-of-house staff to deliver an exceptional guest experience. The Sous Chef is expected to lead by example, uphold The Shap’s commitment to authentic flavors and timeless hospitality, and support a positive, inclusive work environment.

Qualifications

• Strong culinary skills in South Indian and Malabar cuisine, including preparation, cooking techniques, and plating.
• Experience in professional kitchen operations, including staff supervision, shift management, and service coordination.
• Knowledge of food safety, hygiene standards, and kitchen sanitation practices, with the ability to enforce compliance.
• Ability to assist with menu planning, recipe development, and quality control, with attention to taste and consistency.
• Effective communication, teamwork, and leadership skills, with the ability to train and mentor kitchen staff.
• Good organizational and time-management abilities, including inventory handling and basic cost awareness.
• Prior experience as a Sous Chef or senior line cook in a high-volume or premium dining restaurant is preferred.
• Culinary education or formal training is an advantage, though equivalent hands-on experience will be considered.