Sous Chef – South Indian & Continental Cuisine
The Sous Chef serves as the second-in-command in the kitchen, assisting the Executive Chef in maintaining high standards in food quality, kitchen operations, and team leadership across both South Indian and Continental cuisine.
Key Responsibilities
- Execute daily kitchen operations: supervise food prep, cooking, and plating to deliver high-quality South Indian and Continental dishes.
- Assist with menu development, food trials, and recipe standardization for both cuisines.
- Manage inventory, ordering, and cost control, ensuring efficiency in ingredient usage and waste reduction.
- Ensure strict adherence to food safety, hygiene, and regulatory standards (e.g. FSSAI, HACCP). AdzunaTrabajomadcherry.com
- Supervise kitchen staff—training, mentoring, scheduling, and evaluating performance.
- Collaborate with departments like F&B service, procurement, and delivery operations for seamless execution.
- Fill in for the Executive Chef when needed, including during events or guest service.
- Uphold equipment maintenance, cleanliness, and overall kitchen organization. Wikipediamadcherry.com
Qualifications
- Education: Diploma or Degree in Hotel Management, Culinary Arts, or a related field.
- Experience:
- 3–5 years in professional kitchens (corporate, large-scale, or high-volume kitchens) with a focus on regional cuisines.
- At least 2 years in a supervisory role (e.g., Chef de Partie or higher).
- Strong expertise in South Indian regional dishes (e.g., dosa, sambar, idli) and Continental cuisine (e.g., sauces, plating, presentation).
- Leadership, organizational, time management, and communication skills.
- Knowledge of kitchen technology, documentation, and possibly AI-driven systems.
Job Type: Permanent
Pay: ₹30,000.00 - ₹50,000.00 per month
Work Location: In person
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