Sous Chef

Cuisine Focus: Continental, Oriental, and South Indian

Role Objective

We are seeking a seasoned and disciplined Sous Chef to lead our kitchen operations. You will be the right hand to the Executive Chef, responsible for maintaining exceptional food quality, managing kitchen staff, and ensuring high standards of hygiene and efficiency across our multi-cuisine offerings.

Key Responsibilities

• Kitchen Management: Oversee daily prep and service across the Continental, Oriental, and South Indian sections.
• Menu Excellence: Ensure every dish meets the restaurant’s "reputed" standards in taste, presentation, and temperature.
• Leadership: Manage, train, and mentor a team of CDP, DCDP, and Commis chefs.
• Cost Control: Monitor portion sizes and minimize wastage to maintain food cost targets.
• Inventory: Supervise stock levels, ordering, and vendor quality checks.
• Compliance: Maintain strict adherence to FSSAI standards, kitchen safety, and hygiene protocols.

Required Qualifications & Skills

• Experience: 10–12 years of total kitchen experience in high-volume or premium dining environments.
• Leadership: At least 4 years of proven experience as a Sous Chef.
• Cuisine Mastery: Deep technical knowledge of Continental (Grills, Sauces, Pastas), Oriental (Wok work, Dim sums, Pan-Asian flavors), and South Indian (Authentic spice blends and traditional techniques).
• Language: Fluency in English is mandatory
• Soft Skills: Strong pressure management, problem-solving, and communication skills.

Salary: ₹40,000 – ₹50,000 per month

Job Types: Full-time, Permanent

Pay: ₹40,000.00 - ₹50,000.00 per month

Benefits:

• Health insurance
• Paid sick time
• Paid time off
• Provident Fund

Work Location: In person