Sous Chef

The Carlton - Kodaikanal; Dindigul; On-site; INR 469,000 - 804,000; Full time

Job summary

SRM Group is seeking a full-time Sous Chef to support the Head Chef in Kodaikanal. You will lead daily kitchen operations, plan menus, and ensure high-quality food presentation while maintaining hygiene standards.

You will supervise staff, manage inventory, assist with cost control, and collaborate with front-of-house teams to deliver an exceptional guest experience. Flexible hours, weekends, and holidays required.

Qualifications

• Strong culinary skills with menu planning and presentation experience.
• Knowledge of food safety, sanitation, and kitchen hygiene standards.
• Team leadership capabilities including staff supervision and training.
• Operational skills such as inventory management, cost control and supplier coordination.
• Ability to work flexible hours, including weekends and holidays in a fast-paced setting.
• Diploma or degree in Culinary Arts or Hotel Management is preferred.
• Previous experience as a Sous Chef or in a senior line cook role in hotels/restaurants.
• Strong communication and interpersonal skills with guest-satisfaction focus.

Responsibilities

• Assist Head Chef in planning and preparing menus.
• Oversee daily kitchen operations and ensure consistent food quality.
• Supervise kitchen staff and coordinate food production and service.
• Monitor inventory and assist with ordering and cost control.
• Contribute to new recipe development and seasonal menus.
• Train and mentor junior team members and ensure smooth service.

Skills

Culinary skills

Menu planning

Food safety

Staff supervision

Inventory management

Cost control

High-pressure environment

Communication

Education

Diploma or degree in Culinary Arts or Hotel Management

Job description

Company Description

SRM Group is a diversified Indian conglomerate with strong presence across education, healthcare, hospitality, transport, cement, media, and infrastructure. Founded in Chennai with a focus on professional education, the Group has grown into one of South India's largest portfolios of institutions and businesses. Under the leadership of Chairman Dr. Ravi Pachamuthu, SRM Group continues to expand its footprint while maintaining high standards of quality and service. Its hospitality ventures, including SRM Hotels, offer growth opportunities for culinary professionals seeking stable careers in well-established, multi-vertical enterprises.

Role Description

The Sous Chef is a full-time, on-site role based in Kodaikanal. This role supports the Head Chef in planning and preparing menus, overseeing daily kitchen operations, and ensuring consistent food quality and presentation. The Sous Chef will supervise kitchen staff, coordinate food production and service, and maintain hygiene and safety standards in compliance with company policies and local regulations. Responsibilities include monitoring inventory, assisting with ordering and cost control, and contributing to new recipe development and seasonal menus. The role also involves training and mentoring junior team members, ensuring smooth service during peak hours, and collaborating with front-of-house teams to deliver an excellent guest experience.

Qualifications

• Strong culinary skills, including experience with menu preparation, food production, and plating.
• Knowledge of food safety, sanitation, and kitchen hygiene standards, with the ability to enforce best practices.
• Team leadership capabilities, including staff supervision, training, and effective delegation in a busy kitchen environment.
• Operational skills such as inventory management, basic cost control, and coordination with suppliers.
• Ability to work flexible hours, including weekends and holidays, and to perform in a high-pressure, fast-paced setting.
• Diploma or degree in Culinary Arts, Hotel Management, or a related field is preferred.
• Previous experience as a Sous Chef or in a senior line cook position in hotels or restaurants.
• Good communication and interpersonal skills, with a commitment to guest satisfaction and collaborative teamwork.