- Kitchen Operations: Supervise prep work, line cooking, and station management across hot and cold sections.
- Quality Control: Inspect taste, plating, and portion sizes to meet luxury hotel standards.
- Staff Management: Train junior cooks, schedule duty rosters, and delegate tasks.
- Inventory Control: Monitor stock levels, track waste, and apply FIFO (First-In, First-Out) methods.
- Safety & Hygiene: Enforce HACCP, FSSAI, and clean sanitation protocols.

Requirements & Qualifications
- Experience: 4 to 7 years of professional culinary experience, including time as a Chef de Partie (CDP).
- Education: Diploma or Degree in Culinary Arts or Hotel Management.
- Skills: Strong leadership, crisis management, and deep knowledge of multiple global cuisines.

Pay: From ₹40,000.00 per month

Perks

- Cell phone reimbursement
- Food provided
- Health insurance
- Provident Fund

Experience:
- 1month: 3 years (Preferred)

Language:
- Tamil (Required)
- English (Preferred)
- Hindi (Preferred)

Work Location: In person

📌 Sous Chef (Koyambedu)
🏢 HOTEL JAYA PUSHPAM
📍 Koyambedu