Job Title: Sous Chef
Department: Kitchen Operations
Location: Coimbatore, Tamil Nadu
Employment Type: Full-Time
Job Summary
We are looking for an experienced and passionate Sous Chef to assist the Executive Chef in managing daily kitchen operations. The Sous Chef will ensure high-quality food preparation, maintain hygiene standards, supervise kitchen staff, and deliver an exceptional dining experience.
Key Responsibilities
- Assist the Executive Chef in daily kitchen operations.
- Prepare and supervise the preparation of high-quality food.
- Ensure consistency in taste, presentation, and portion control.
- Supervise, train, and motivate kitchen staff.
- Maintain food safety, hygiene, and sanitation standards (FSSAI/HACCP).
- Monitor inventory, stock levels, and food costs.
- Coordinate with the procurement team for kitchen supplies.
- Ensure proper storage and handling of food items.
- Handle kitchen operations in the absence of the Executive Chef.
- Minimize food wastage and maintain cost control.
- Ensure all kitchen equipment is used safely and maintained properly. (Indeed)
Qualifications
- Diploma/Degree in Hotel Management or Culinary Arts.
- 2–4 years of experience in a hotel, restaurant, or resort kitchen.
- Experience as a Senior CDP or Junior Sous Chef is preferred.
- Strong leadership and team management skills.
- Knowledge of food safety and hygiene regulations.
- Ability to work in rotational shifts and under pressure.
Preferred Skills
- Menu planning and food costing
- Inventory management
- Team leadership
- Time management
- Excellent communication skills
- Problem-solving ability
Salary
₹20,000 – ₹35,000 per month (Based on experience and expertise)
Pay: ₹25,000.00 - ₹35,000.00 per month
Benefits:
- Food provided
- Provident Fund
Work Location: In person
