Job Description – Sous Chef (South Indian Cuisine)
Responsible for managing South Indian kitchen operations, preparing authentic regional dishes, maintaining food quality, and supervising the kitchen team.
Key Responsibilities:
- Prepare and oversee South Indian dishes from Andhra, Karnataka, Tamil Nadu, and Kerala.
- Manage lunch and dinner kitchen operations.
- Supervise and train junior kitchen staff.
- Ensure food quality, taste, presentation, and portion control.
- Manage mise-en-place, inventory, and food storage.
- Control food costs and minimize wastage.
- Maintain hygiene, food safety, and HACCP standards.
- Assist in menu development and new regional dishes.
- Coordinate with the Executive Chef for smooth kitchen operations.
Requirements:
- Strong experience in South Indian cuisine and regional cooking techniques.
- Good leadership and team management skills.
- Knowledge of food safety and kitchen SOPs.
- Ability to work under pressure and flexible shifts.
TRIAL IS COMPULSORY IN GOA
Pay: ₹45,000.00 - ₹50,000.00 per month
Work Location: In person
