Job Description

Role: Sous Chef (Head Chef) Responsibilities Manage kitchen operations, ensuring efficient food production and quality control. Supervise commis chefs, junior cooks, and other kitchen staff to maintain high standards of hygiene and cleanliness. Develop menus, recipes, and pricing strategies in collaboration with the Head Chef. Monitor inventory levels, ordering supplies, and controlling costs to optimize profitability. Ensure compliance with health and safety regulations (HACCP), food safety guidelines, and Tamil Nadu government rules. Desired Candidate Profile 6-12 years of experience in food production/South Indian cuisine. Strong knowledge of Chettinad, Thanjavur, and Tamil Nadu cuisines; ability to develop innovative dishes using local ingredients. Excellent menu planning skills; ability to create cost-effective menus that balance flavor profiles with budget constraints. Proven track record of effective team management; strong communication skills for working with diverse teams.