Sous chef

Key Responsibilities

• Assist the Head Chef in daily kitchen operations, including food preparation, cooking, and plating.
• Supervise and train junior chefs, cooks, and kitchen staff to ensure consistency and efficiency.
• Maintain quality, taste, and presentation standards across all dishes.
• Ensure compliance with FSSAI, hygiene, and safety regulations in all kitchen processes.
• Manage inventory control, monitor food costs, and minimize wastage.
• Support in menu planning and development, introducing new dishes aligned with café themes.
• Oversee ordering of raw materials and supplies, ensuring timely stock availability.
• Coordinate with service and front-of-house teams for smooth guest experiences.
• Handle kitchen scheduling, staff performance, and shift management.
• Step in for the Head Chef during absence or peak hours to maintain seamless operations.

Required Qualifications & Skills

• Diploma / Degree in Hotel Management, Culinary Arts, or related field.
• 4–7 years of experience in professional kitchens, with at least 2 years as a Sous Chef or Senior CDP (preferably in café, continental, or fusion cuisine setups).

Job Type: Full-time

Pay: ₹50,000.00 - ₹60,000.00 per month

Benefits:

• Food provided

Ability to commute/relocate:

• Chennai, Tamil Nadu: Reliably commute or planning to relocate before starting work (Required)

Application Question(s):

• Do you have experience in continental

Experience:

• total work: 1 year (Required)

Work Location: In person