Sous Chef

Job Title: Sous Chef
Department: Kitchen Operations
Location: Across Nithya Amirtham Branches
Reports To: Executive Chef
Company: Nithya Amirtham Indian Food Private Limited

Job Summary:

The Sous Chef will support the Executive Chef in overseeing kitchen operations across all branches of Nithya Amirtham. The role focuses on maintaining high-quality standards, ensuring consistency in taste and presentation, standardizing recipes, supervising kitchen staff, and supporting training initiatives. The ideal candidate should have a deep understanding of South Indian vegetarian cuisine and strong organizational and leadership skills.

Key Responsibilities:

• Quality & Consistency Control:
• Ensure uniformity and consistency in taste, texture, portion size, and presentation of all food items across branches.
• Conduct regular kitchen audits and tastings to monitor adherence to recipes and plating standards.
• Collaborate with the Executive Chef to refine and standardize recipes, cooking techniques, and preparation processes.
• Team Management & Training:
• Assist in supervising kitchen staff and supporting team leaders at each branch to maintain smooth operations.
• Facilitate on-the-job training for kitchen team members to reinforce SOPs and improve skill levels.
• Provide guidance and feedback to kitchen teams on hygiene, quality, and service expectations.
• Operational Support:
• Coordinate with branch chefs to ensure timely food preparation during peak hours.
• Identify operational gaps or bottlenecks and report them to the Executive Chef for resolution.
• Ensure proper implementation of kitchen policies, safety, and sanitation standards.
• Menu Implementation & New Product Launches:
• Support the roll-out of new menu items across branches, ensuring training and resource readiness.
• Assist in recipe trials, taste testing, and product development in collaboration with the Executive Chef.
• Inventory & Cost Control:
• Monitor the use of ingredients to prevent wastage and control food costs.
• Coordinate with store and procurement teams to ensure availability of quality raw materials.

Requirements:

• Minimum 5 years of experience in a similar role, preferably in a vegetarian restaurant or chain.
• Proficient knowledge of South Indian cuisine and traditional cooking methods.
• Strong leadership, communication, and interpersonal skills.
• Willingness to travel to different branches as required.
• Ability to work under pressure and manage multiple priorities.
• Diploma or Degree in Culinary Arts or Hotel Management is preferred.

Working Conditions:

• Full-time, with flexibility to work weekends and holidays as per restaurant demands.
• Requires travel to various branches for supervision, training, and quality audits.

Job Type: Full-time

Pay: ₹25,000.00 - ₹35,000.00 per month

Benefits:

• Food provided
• Health insurance
• Provident Fund

Work Location: In person