Job Title: Sous Chef
Department: Kitchen Operations
Location: Across Nithya Amirtham Branches
Reports To: Executive Chef
Company: Nithya Amirtham Indian Food Private Limited
Job Summary:
The Sous Chef will support the Executive Chef in overseeing kitchen operations across all branches of Nithya Amirtham. The role focuses on maintaining high-quality standards, ensuring consistency in taste and presentation, standardizing recipes, supervising kitchen staff, and supporting training initiatives. The ideal candidate should have a deep understanding of South Indian vegetarian cuisine and strong organizational and leadership skills.
Key Responsibilities:
- Quality & Consistency Control:
- Ensure uniformity and consistency in taste, texture, portion size, and presentation of all food items across branches.
- Conduct regular kitchen audits and tastings to monitor adherence to recipes and plating standards.
- Collaborate with the Executive Chef to refine and standardize recipes, cooking techniques, and preparation processes.
- Team Management & Training:
- Assist in supervising kitchen staff and supporting team leaders at each branch to maintain smooth operations.
- Facilitate on-the-job training for kitchen team members to reinforce SOPs and improve skill levels.
- Provide guidance and feedback to kitchen teams on hygiene, quality, and service expectations.
- Operational Support:
- Coordinate with branch chefs to ensure timely food preparation during peak hours.
- Identify operational gaps or bottlenecks and report them to the Executive Chef for resolution.
- Ensure proper implementation of kitchen policies, safety, and sanitation standards.
- Menu Implementation & New Product Launches:
- Support the roll-out of new menu items across branches, ensuring training and resource readiness.
- Assist in recipe trials, taste testing, and product development in collaboration with the Executive Chef.
- Inventory & Cost Control:
- Monitor the use of ingredients to prevent wastage and control food costs.
- Coordinate with store and procurement teams to ensure availability of quality raw materials.
Requirements:
- Minimum 5 years of experience in a similar role, preferably in a vegetarian restaurant or chain.
- Proficient knowledge of South Indian cuisine and traditional cooking methods.
- Strong leadership, communication, and interpersonal skills.
- Willingness to travel to different branches as required.
- Ability to work under pressure and manage multiple priorities.
- Diploma or Degree in Culinary Arts or Hotel Management is preferred.
Working Conditions:
- Full-time, with flexibility to work weekends and holidays as per restaurant demands.
- Requires travel to various branches for supervision, training, and quality audits.
Job Type: Full-time
Pay: ₹25,000.00 - ₹35,000.00 per month
Benefits:
- Food provided
- Health insurance
- Provident Fund
Work Location: In person
