Sous chef (south Indian) (Walk-in Interviews)

Job Description

* Walkins Every Monday* Job Summary: The Sous Chef in managing kitchen operations and is responsible for ensuring consistency, innovation, and authenticity in food preparationespecially in delivering elevated modern South Indian cuisine. The role demands strong leadership, culinary expertise, and a commitment to maintaining high standards of hygiene, quality, and kitchen efficiency. Key Responsibilities: • Food quality and kitchen operation Supervisor: Prepare and cook a variety of South Indian dishes with a fusion twist, ensuring high standards of taste and presentation. • Quality Control: Ensure all dishes are prepared to the highest standards of quality and consistency. Taste and adjust recipes as needed. • Menu Planning: Collaborate with the Head Chef to design and update the menu, incorporating seasonal ingredients and customer preferences. . Kitchen Operations & Food Quality: • Supervise daily food preparation and ensure consistent taste and presentation. • Innovate and refine modern South Indian dishes—such as millet-based dosas, fusion chutneys, and regional specialties. • Ensure mise en place is complete and ready before each service. • Maintain portion control and food cost efficiency. Team Management: • Lead and mentor junior kitchen staff including CDPs, Dcdps and Commis. • Organize shift rotations, assign duties, and conduct training as required. • Maintain a disciplined, collaborative, and respectful kitchen environment. Inventory & Compliance: • Assist with ordering and stock management of ingredients and kitchen supplies . • Ensure all food safety (FSSAI), hygiene, and sanitation protocols are followed. • Maintain kitchen equipment and coordinate with maintenance when needed. Guest Experience & Innovation: • Collaborate with Head Chef on menu planning and seasonal updates. • Support front-of-house during food tastings, launches, or chef’s tables. • Handle special dietary requests or complaints promptly and professionally. Qualifications: • Proven at least 4 years’ experience as a chef and 1/2 years of work experience as jr sous chef or CDC (chef de cuisine) . • Diploma or degree in culinary art or hotel management • Knowledge of fusion cooking techniques, a passion for culinary innovation, Modern plating and food trends. • Strong understanding of food safety and hygiene practices. • Good knowledge of south Indian cuisine (Tamil, Kerala, Andra and Karnataka) • Ability to work in a fast-paced environment and handle multiple tasks. • Ability to lead a team and manage high pressure in peak hours.