Sous Chef

Company Details Confidential; Tallaght; On-site; EUR 38,000 - 52,000; Full time

Job summary

ANJAPPAR CHETTINAD INDIAN REST in Dublin 24 is seeking a seasoned Sous Chef to lead a kitchen station, ensuring authentic Chettinad dishes are prepared to the highest standards and presented with care.

You will oversee daily operations, train staff on traditional South Indian techniques, manage prep lists, and support inventory control while maintaining hygiene and cost efficiencies in a fast-paced kitchen.

Qualifications

• Minimum 5 years’ experience in a related role with leadership.
• Expert in authentic Chettinad and South Indian techniques.
• Strong organizational and communication skills.
• Certification from a recognized Chettinad establishment preferred.

Responsibilities

• Oversee a designated kitchen area and ensure the team meets all operational and quality standards.
• Prepare dishes per established recipes, techniques, and quality benchmarks.
• Coordinate timing and flow of dishes with other kitchen teams during service.
• Provide daily training and guidance on Chettinad cooking methods and spice blends.
• Manage daily preparation lists and workflow for the assigned area.
• Assist Head Chef with inventory, waste control, and cost efficiency.
• Maintain strict cleanliness, hygiene, and food safety standards.
• Collaborate with the wider kitchen team to foster a disciplined working environment.

Skills

Leadership

South Indian cuisine

Team training

Menu planning

Food safety

Job description

ANJAPPAR CHETTINAD INDIAN REST, Unit 7, Belgard Square West, Dublin 24, D24 RD75

Application Details

In order to work in Ireland a non-EEA National, unless they are exempted, must hold a valid employment permit.Please review the Eligibility and requirements for an employment permit if you are unsure of your eligibility to apply for this vacancy.

Job Description

We are seeking experienced and disciplined Sous Chefs to join our culinary team in the execution of our culinary vision, maintaining the highest standards in the delivery of outstanding authentic Chettinad cuisine, and ensuring smooth and efficient kitchen operations.Key Responsibilities:Overseeing a designated kitchen area and ensuring the team meets all operational and quality standards; preparing dishes in accordance with established recipes, techniques, and quality benchmarks, ensuring consistency and the highest standards of authenticity and presentation; coordinating the timing and flow of dishes from the assigned section with other kitchen teams during service; providing daily training and guidance to kitchen team members on authentic Chettinad cooking methods and spice blends; managing daily preparation lists and workflow for the assigned area; assisting the Head Chef with monitoring inventory levels, controlling waste, and maintaining cost efficiency; maintaining strict cleanliness, hygiene, and food safety standards throughout the kitchen; working cooperatively with the wider kitchen team to foster a supportive, disciplined, and efficient working environment.Requirements:Demonstrated skill and hands-on experience in preparing authentic Chettinad and South Indian cuisine; minimum 5 years’ experience in a related role with a proven ability to lead and train a kitchen team; excellent cooking skills and strong knowledge of traditional South Indian techniques; strong organisational skills with the ability to delegate effectively under pressure; collaborative leadership style and strong communication skills; certification from a recognised Chettinad establishment preferred.

• Sector: accommodation and food service activities

Career Level

• Not Required