Sous Chef - South Indian

Raintree, St Mary's; Chennai; On-site; INR 600,000 - 1,200,000; Full time

Job summary

Raintree, St Mary\'s in Chennai is seeking an experienced Sous Chef to support the Executive Chef in overseeing kitchen operations and delivering authentic, high-quality South Indian dishes. The ideal candidate should have strong culinary expertise, leadership skills, and a commitment to maintaining food quality, hygiene, and operational efficiency.

The candidate should have 5-8 years of culinary experience with a Diploma/Degree in Hotel Management or Culinary Arts, and the ability to lead and

Qualifications

• Diploma/Degree in Hotel Management or Culinary Arts.

Responsibilities

• Assist the Executive Chef in managing daily kitchen operations.
• Prepare and supervise the production of South Indian dishes, ensuring consistency in taste, presentation, and quality.
• Monitor food preparation, portion control, and food cost management.
• Train, mentor, and supervise kitchen staff.
• Ensure compliance with food safety, hygiene, and sanitation standards.
• Manage inventory, stock levels, and requisitions.
• Coordinate with purchasing and stores for timely availability of ingredients.
• Develop and standardise recipes and menu items.
• Handle guest feedback related to food quality and take corrective actions when required.
• Maintain proper documentation as per HACCP/FSSAI standards.

Skills

Culinary leadership

Team management

South Indian cuisine

Food safety

HACCP knowledge

Education

Hotel Management or Culinary Arts

Job description

We are seeking an experienced and passionate Sous Chef to support the Executive Chef in overseeing kitchen operations and delivering authentic, high-quality South Indian dishes. The ideal candidate should have strong culinary expertise, leadership skills, and a commitment to maintaining food quality, hygiene, and operational efficiency.

Key Responsibilities

• Assist the Executive Chef in managing daily kitchen operations.
• Prepare and supervise the production of South Indian dishes, ensuring consistency in taste, presentation, and quality.
• Monitor food preparation, portion control, and food cost management.
• Train, mentor, and supervise kitchen staff.
• Ensure compliance with food safety, hygiene, and sanitation standards.
• Manage inventory, stock levels, and requisitions.
• Coordinate with purchasing and stores for timely availability of ingredients.
• Develop and standardise recipes and menu items.
• Handle guest feedback related to food quality and take corrective actions when required.
• Maintain proper documentation as per HACCP/FSSAI standards.

Requirements

• Diploma/Degree in Hotel Management or Culinary Arts.
• 5-8 years of culinary experience with at least 2 years in a supervisory role.
• Strong knowledge of South Indian cuisine, including regional specialities.
• Good leadership and team management skills.
• Knowledge of food safety and hygiene practices.
• Ability to work in a fast-paced hospitality environment.