Job Description – Sous Chef (South Indian Cuisine)
Department: South Indian Kitchen
Position Overview
The Sous Chef is responsible for managing the South Indian kitchen operations during lunch and dinner services. The role focuses on delivering authentic regional South Indian cuisine, maintaining food quality standards, supervising kitchen staff, and ensuring efficient day-to-day kitchen operations.
Key Duties & Responsibilities
- Lead the preparation and production of traditional South Indian dishes for lunch and dinner services.
- Ensure authenticity and consistency of regional cuisines from Andhra Pradesh, Karnataka, Tamil Nadu, and Kerala.
- Prepare and oversee a variety of dishes including curries, gravies, biryanis, rice preparations, seafood, meat specialties, and regional thalis.
- Supervise, train, and mentor junior kitchen staff to maintain culinary standards and improve performance.
- Monitor food presentation, taste, portion control, and overall quality before service.
- Coordinate daily mise-en-place activities and ensure timely preparation for service periods.
- Manage inventory levels, ingredient requisitions, and proper storage of food products.
- Assist in developing new menu offerings, seasonal specialties, and regional signature dishes.
- Implement and maintain food safety, hygiene, and sanitation standards as per hotel policies.
- Control food costs through effective inventory management, wastage reduction, and portion control.
- Respond to guest feedback and accommodate special requests whenever possible.
- Work closely with the Executive Chef and kitchen team to ensure smooth and efficient operations.
Desired Skills & Qualifications
- Extensive experience in South Indian cuisine with expertise across Andhra, Karnataka, Tamil Nadu, and Kerala culinary traditions.
- Strong understanding of regional spices, cooking methods, and traditional flavour profiles.
- Proven ability to prepare authentic South Indian mains, biryanis, seafood dishes, meat preparations, and specialty thalis.
- Leadership skills with the ability to motivate and manage kitchen teams.
- Good communication, organizational, and multitasking abilities.
- Sound knowledge of HACCP guidelines, food safety practices, and kitchen standard operating procedures (SOPs).
Working Conditions
- Ability to work in a fast-paced kitchen environment.
- Flexible to work shifts, weekends, and public holidays as required.
- Capable of handling pressure during peak meal service periods while maintaining quality standards.
(TRIAL IS COMPULSORY IN GOA)
Pay: ₹45,000.00 - ₹50,000.00 per month
Work Location: In person
