A Junior Sous Chef assists the head and senior sous chefs in running a professional kitchen. They supervise line cooks, manage daily food prep and line operations, ensure high plate quality, enforce food safety rules, and step in to lead the kitchen team when senior chefs are absent.

- Kitchen Operations: Supervise daily line setup, food production, and plating consistency.

- Team Supervision: Guide, mentor, and train junior line cooks and kitchen assistants.

- Service Management: Run kitchen stations or take charge of service flow in the absence of the Sous or Head Chef.

- Quality & Safety: Maintain strict hygiene, sanitation, and safety standards across all work areas.

- Inventory Support: Help track stock levels, minimize food waste, and oversee proper storage.

Job Requirements

- Experience: 2 to 4 years of hands-on commercial kitchen experience.

- Skills: Solid knife skills, mastery of core cooking techniques, and multi-tasking under pressure.

- Leadership: Good communication abilities and a capacity to motivate team members.

Pay: ₹33,000.00 - ₹36,000.00 per month

Benefits

- Cell phone reimbursement

- Food provided

- Health insurance

- Paid sick time

- Paid time off

Work Location: In person

📌 Junior Sous Chef (Pollachi)
🏢 coco lagoon resort by Great Mount, Pollachi
📍 Pollachi