Sous Chef - South Indian

Shilton Hospitality Pvt Ltd; Bengaluru; On-site; INR 600,000 - 900,000; Full time

Job summary

Shilton Hospitality Pvt Ltd in Bengaluru is seeking a skilled Sous Chef – South Indian to assist the Head Chef in crafting authentic regional menus and leading daily kitchen operations.

You will supervise food preparation, plating, inventory, and waste control while maintaining the highest hygiene standards. Experience in South Indian cuisine and staff training is preferred, and formal culinary education is an advantage.

Qualifications

• Strong expertise in South Indian cuisine and authentic techniques.
• Experience in professional kitchen operations and plating.
• Knowledge of food safety, sanitation and hygiene standards.
• Ability to supervise, train staff and delegate tasks.
• Inventory management, portion control and basic food costing.
• Organizational and time management skills during high-volume service.
• Effective communication with chefs, service teams and management.
• Previous Sous Chef or Senior Commis in South Indian or multi-cuisine restaurant preferred.
• Formal culinary education or professional certification is an advantage.

Responsibilities

• Oversee daily kitchen operations and ensure consistent food quality.
• Plan and execute authentic South Indian menus.
• Supervise food preparation, mise en place, and plating.
• Monitor inventory, order ingredients, and manage waste.
• Maintain hygiene and safety standards.
• Train and guide kitchen staff during shifts.
• Collaborate with service teams to ensure smooth guest experiences.
• Assist with menu costing and portion control.

Skills

South Indian cuisine

Kitchen operations

Food safety & hygiene

Staff training

Inventory management

Time management

Communication

Sous Chef experience

Culinary education

Education

Formal culinary education

Job description

Company Description

Shilton Hospitality Pvt Ltd is a diversified hospitality company operating business hotels, resto-bars, catering services, music festivals, and leisure resorts. The group offers guests a mix of business-friendly stays and vibrant dining and entertainment experiences. Its catering operations support a wide range of events, while leisure properties provide relaxed getaways. Team members join a dynamic environment with exposure to multiple formats within the hospitality industry and opportunities to grow across venues and concepts.

Role Description

This is a full-time, on-site Sous Chef – South Indian role based in the Greater Bengaluru Area. The Sous Chef will support the Head Chef in planning and executing authentic South Indian menus, overseeing daily kitchen operations, and ensuring consistent food quality and presentation. Key responsibilities include supervising food preparation and cooking, managing mise en place, monitoring inventory and ordering ingredients, and maintaining high hygiene and safety standards. The role involves training and guiding kitchen staff, coordinating with service teams during busy shifts, and helping develop new dishes that align with brand standards and guest preferences. The Sous Chef will also assist with menu costing, portion control, and minimizing wastage to support efficient and sustainable kitchen operations.

Qualifications

• Strong expertise in South Indian cuisine, including regional specialties, traditional techniques, and authentic flavors.
• Experience in professional kitchen operations, covering food preparation, cooking, plating, and service coordination.
• Knowledge of food safety, sanitation standards, and kitchen hygiene practices, with a focus on compliance and guest safety.
• Ability to supervise and train kitchen staff, delegate tasks effectively, and support a collaborative team environment.
• Skills in inventory management, portion control, and basic food costing to ensure efficient use of ingredients.
• Good organizational, time management, and problem-solving abilities, especially during high-volume service periods.
• Effective communication skills to work closely with chefs, service teams, and management.
• Previous experience as a Sous Chef or Senior Commis in a South Indian or multi-cuisine restaurant is preferred.
• Formal culinary education or professional chef certification is an advantage.