A South Indian Sous Chef manages regional kitchen operations, supervises staff, and ensures authentic taste and quality for dishes like dosas, appams, stews, and traditional curries and fishes.

Requirements typically include 4 to 6 years of culinary experience and expertise in coastal, Chettinad, Malabar, or Udupi cuisines.

Key Responsibilities

- Kitchen Management: Direct daily food preparation and service execution for South Indian breakfast, lunch, or dinner.

- Quality &
- Recipe Control

: Maintain traditional flavor profiles, standard portion sizes, and presentation standards.

- Staff Supervision: Train, mentor, and schedule kitchen line cooks, CDP, and commis chefs.

- Inventory &

- Cost Control

: Monitor stock levels, order raw ingredients, and minimize kitchen waste.

- Hygiene &

- Safety

:



Enforce strict HACCP, FSSAI, and workplace cleanliness regulations.

Requirements &

- Qualifications

- Experience: 4–6 years working in professional South Indian or multi-cuisine volume kitchens.

- Education: Diploma or Degree in Hotel Management/Culinary Arts.

- Skills: Deep knowledge of spice blending, wet grinding, fermentation, and traditional tawa/heavy-bottom cooking techniques.

- Soft Skills: Solid leadership, work under pressure, and clear communication.

Pay: ₹20,000.00 - ₹27,000.00 per month

Benefits

- Paid time off

Work Location: In person

📌 South Indian Chef (Vasant Vihar)
🏢 STREETVIEW FOODS
📍 Vasant Vihar