Walk-in || Sous Chef

Role & Responsibilities

• Assist the Head Chef in managing daily kitchen operations.
• Supervise, train and coordinate kitchen staff.
• Ensure consistent taste, quality, portion size and presentation.
• Manage daily mise en place and smooth service execution.
• Maintain kitchen hygiene, cleanliness and food safety standards.
• Monitor food inventory, storage and FIFO practices.
• Control food wastage and maintain portion control.
• Check the quality and freshness of ingredients.
• Coordinate with purchase and store teams for requirements.
• Handle kitchen operations in the absence of the Head Chef.
• Ensure recipes and SOPs are followed consistently.

Preferred Candidate Profile

• 3-7 years of experience in a professional restaurant/hotel kitchen.
• Previous experience as Sous Chef, CDP or Senior CDP preferred.
• Strong knowledge of South Indian cuisine.
• Good experience in non-vegetarian food preparation.
• Strong leadership and team-management skills.
• Knowledge of food safety, hygiene and kitchen operations.
• Good understanding of inventory and food-cost control.
• Ability to work efficiently during high-volume service.
• Good communication and problem-solving skills.
• Hotel Management/Culinary qualification preferred.

Perks & Benefits

• Competitive salary based on experience and skills.
• Performance-based incentives.
• Staff meals provided.
• Accommodation assistance, if applicable.
• Weekly off as per restaurant schedule.
• Opportunity for career growth and increased responsibilities.
• Training and exposure to professional kitchen operations.
• Supportive and professional working environment.

Perks and benefits

Free meal, Free Accommodation, Festive Bonus