Job Title: Sous Chef – South Indian & Multi-Cuisine

Experience: Minimum 10 Years
Salary: ₹45,000 per month
Qualification: Degree/Diploma in Hotel Management or Culinary Arts preferred
Industry: Hospital / Institutional Catering / Large-Scale Food Production / High-Volume Hotel Operations
Location: Trivandrum

Job Description:

We are looking for an experienced Sous Chef with strong expertise in bulk food production and high-volume kitchen operations.

Our kitchen caters to 1,000+ walk-in customers/people daily, so candidates with only regular hotel or small-scale restaurant kitchen experience may not be suitable for this position.

The candidate must have proven experience in large-scale food production, managing high daily volumes while maintaining consistent quality, taste, hygiene and timely service.

Key Responsibilities:

- Manage and supervise large-scale daily kitchen production.
- Plan and execute food production for 1,000+ customers per day.
- Handle bulk preparation of South Indian and multi-cuisine dishes.
- Ensure timely production and service during peak hours.
- Supervise chefs, cooks and kitchen assistants and allocate production responsibilities.
- Maintain consistency in taste, quality, portion size and presentation despite high production volumes.
- Plan raw material requirements according to daily production.
- Coordinate with Stores and Purchase for uninterrupted availability of ingredients.
- Monitor food wastage, yield and portion control.
- Ensure proper storage, FIFO and food-safety practices.




- Maintain strict kitchen hygiene and sanitation standards.
- Train and guide kitchen staff on production methods and SOPs.
- Monitor kitchen equipment and ensure efficient utilization.
- Support menu planning, recipe standardization and production planning.
- Handle peak-volume operations efficiently without compromising food quality or service time.

Mandatory Candidate Requirements:

- Minimum 10 years of relevant kitchen experience.
- Strong and proven bulk food production experience is mandatory.
- Experience handling 1,000+ meals/people per day is highly preferred.
- Strong expertise in South Indian cuisine.
- Should also be capable of preparing and supervising other multi-cuisine items.
- Candidates with experience in hospital, institutional catering, large-scale food production, large cafeterias or high-volume hotel operations are preferred.
- Candidates with only small restaurant or regular hotel kitchen experience will not be considered.
- Strong manpower management and kitchen supervision skills.
- Good knowledge of food safety, hygiene, food costing and wastage control.
- Ability to work in a high-pressure, high-volume production environment.

For More Details / To Apply:

Interested candidates may share their updated CV at [email protected] or contact (phone hidden).

Pay: ₹40,000.00 - ₹45,000.00 per month

Advantages:

- Cell phone reimbursement
- Commuter assistance
- Flexible schedule
- Food provided
- Paid sick time
- Provident Fund

Work Location: In person

📌 Sous Chef – South Indian & Multi-Cuisine (Anayara)
🏢 Spiceretreat Hospitality
📍 Anayara