Walk-in | Sous Chef

Amirtha Bhojanam; Coimbatore District; On-site; INR 391,000 - 725,000; Full time

Benefits offered by this job

Competitive salary

Performance-based incentives

Staff meals provided

Accommodation assistance

Weekly off

Career growth

Training and exposure to professionalk

Supportive and professional working环境

Free meal

Free Accommodation

Festive Bonus

Job summary

Amirtha Bhojanam is seeking an experienced kitchen professional to assist the Head Chef and manage daily operations in a high-volume restaurant. You will supervise staff, ensure consistent taste and presentation, and oversee mise en place and service execution.

Strong leadership and South Indian cuisine knowledge are required. Experience in non-vegetarian preparations, strict food safety, and inventory control are essential.

Qualifications

• 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.

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.

Skills

Leadership

Team management

Kitchen operations

Food safety

Inventory control

Communication

Problem solving

High-volume service

Education

Hotel Management/Culinary qualification

Job description

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