Company Description The Postcard Hotel is a collection of intimate, experiential boutique hotels offering immersive and luxuriously curated holidays. Led by a team with experience at leading hospitality brands in India and globally, the company focuses on delivering rich yet understated guest experiences. Each property is designed as a welcoming space where guests can relax, connect with likeminded travelers, and engage with local culture. Locations are carefully handpicked to ensure every stay is remarkable and rooted in the character of the destination.
Role Description The Sous Chef is a full-time, on-site role based at The Postcard Hotel in Kochi. This role supports the Head Chef in overseeing daily kitchen operations, including food preparation, cooking, and presentation to ensure consistent quality and adherence to the hotel's culinary standards. Responsibilities include supervising kitchen staff, managing sections of the kitchen during service, and maintaining hygiene, safety, and cleanliness in all food production areas. The Sous Chef will assist in menu planning, contribute to the creation of locally inspired dishes, monitor inventory and food costs, and help train and mentor team members. Collaboration with the wider hotel team is essential to deliver exceptional, culturally rooted dining experiences for guests.
Qualifications

Strong culinary skills with proven experience in a professional kitchen, ideally in boutique or luxury hotels.
Knowledge of menu planning, food costing, and inventory management, with an ability to support efficient kitchen operations.
Understanding of food safety, hygiene standards, and kitchen compliance practices.
Ability to supervise, train, and motivate kitchen staff while fostering a respectful, inclusive work environment.
Excellent time management, organizational, and problem-solving skills, particularly during high-volume service.
Creative approach to developing dishes that reflect local ingredients and culture, aligned with brand standards.
Strong communication skills and ability to coordinate effectively with front-of-house and other hotel departments.
Formal culinary education or equivalent professional experience; prior experience as a Chef de Partie or Junior Sous Chef is an advantage.
Willingness to work flexible hours, including evenings, weekends, and holidays as required by hotel operations.