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.
- Valuable 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

📌 Walk-in || Sous Chef (Coimbatore)
🏢 Amirtha Bhojanam
📍 Coimbatore