A South Indian Sous Chef manages regional kitchen operations, supervises staff, and ensures authentic taste and quality for dishes like dosas, appams, stews, and traditional curries and fishes. Requirements typically include 4 to 6 years of culinary experience and expertise in coastal, Chettinad, Malabar, or Udupi cuisines.
Key Responsibilities
- Kitchen Management: Direct daily food preparation and service execution for South Indian breakfast, lunch, or dinner.
- Quality & Recipe Control: Maintain traditional flavor profiles, standard portion sizes, and presentation standards.
- Staff Supervision: Train, mentor, and schedule kitchen line cooks, CDP, and commis chefs.
- Inventory & Cost Control: Monitor stock levels, order raw ingredients, and minimize kitchen waste.
- Hygiene & Safety: Enforce strict HACCP, FSSAI, and workplace cleanliness regulations.
Requirements & Qualifications
- Experience: 4–6 years working in professional South Indian or multi-cuisine volume kitchens.
- Education: Diploma or Degree in Hotel Management/Culinary Arts.
- Skills: Deep knowledge of spice blending, wet grinding, fermentation, and traditional tawa/heavy-bottom cooking techniques.
- Soft Skills: Strong leadership, work under pressure, and clear communication.
Pay: ₹20,000.00 - ₹27,000.00 per month
Benefits:
Work Location: In person
