Job Title: Sous Chef – South Indian Cuisine
Job Summary:
We are seeking an experienced Sous Chef (South Indian Cuisine) to lead the South Indian kitchen operations, ensuring authentic regional flavors, consistent food quality, and smooth kitchen operations while supervising the culinary team.
Key Responsibilities:
- Prepare and oversee authentic South Indian dishes from Andhra, Karnataka, Tamil Nadu, and Kerala.
- Manage daily kitchen operations, mise-en-place, and service.
- Ensure food quality, consistency, presentation, and hygiene standards.
- Supervise, train, and mentor junior kitchen staff.
- Monitor inventory, control food costs, and minimize wastage.
- Assist in menu planning and development of regional specialties.
- Ensure compliance with food safety and kitchen SOPs.
Skills Required:
- Strong expertise in South Indian cuisine and regional cooking techniques.
- Leadership and team management skills.
- Knowledge of food safety, hygiene, and HACCP standards.
- Excellent organizational, communication, and time-management skills.
- Ability to perform efficiently in a fast-paced kitchen.
Qualifications:
- 5+ years of experience in South Indian cuisine, including experience as a Sous Chef or Senior CDP.
- Culinary diploma/certification preferred.
- Experience in hotels, resorts, or fine-dining restaurants is an advantage.
Note: Trial is compulsory in Goa.
Job Type: Full-time
Pay: ₹45,000.00 - ₹50,000.00 per month
Benefits:
- Food provided
- Paid sick time
- Paid time off
- Provident Fund
Experience:
- total work: 9 years (Required)
Work Location: In person
