Job Summary

We are looking for an experienced and skilled Sous Chef – South Indian Cuisine to support the Head Chef in managing kitchen operations and ensuring the consistent quality of South Indian dishes. The ideal candidate should have strong knowledge of authentic South Indian cuisine, kitchen management, food safety, and team supervision.

Key Responsibilities

- Assist the Head Chef in managing daily kitchen operations.
- Prepare and supervise the preparation of authentic South Indian dishes.
- Ensure consistent taste, quality, presentation, and portion control.
- Handle South Indian cuisine including Tamil, Kerala, Karnataka, Andhra, and Telangana-style dishes.
- Prepare and supervise items such as dosa, idli, vada, sambar, rasam, chutneys, biryani, curries, seafood, and traditional South Indian meals.
- Ensure proper mise en place and smooth kitchen operations during service.
- Supervise, train, and guide Commis Chefs and other kitchen staff.
- Monitor food preparation and ensure recipes and standard procedures are followed.
- Maintain high standards of hygiene, sanitation, and food safety.
- Monitor inventory, food quality, portion control, and wastage.
- Coordinate with the Head Chef regarding daily specials,



menus, and production requirements.
- Ensure proper storage and handling of food items according to food safety standards.
- Assist in menu planning and developing current South Indian dishes when required.
- Maintain cleanliness and organization of the kitchen and workstations.
- Handle kitchen operations in the absence of the Head Chef.

Required Skills & Qualifications

- Minimum 4–6 years of experience in South Indian cuisine.
- Previous experience as a Sous Chef, Senior Chef, or CDP – South Indian Cuisine.
- Strong knowledge of authentic South Indian cooking techniques and ingredients.
- Experience in high-volume kitchen operations is preferred.
- Good leadership and team-management skills.
- Knowledge of food safety, hygiene, and kitchen safety standards.
- Ability to work under pressure and manage a fast-paced kitchen environment.
- Good communication and interpersonal skills.
- Culinary/Hospitality qualification is preferred but not mandatory for candidates with strong experience.

Pay: ₹57,667.42 - ₹62,956.64 per month

Work Location: In person

📌 Sous Chef (Bengaluru)
🏢 LE CHATEAU
📍 Bengaluru