– Sous Chef (South Indian Cuisine)

Responsible for managing South Indian kitchen operations, preparing authentic regional dishes, maintaining food quality, and supervising the kitchen team.

Key Responsibilities:
Prepare and oversee South Indian dishes from Andhra, Karnataka, Tamil Nadu, and Kerala.
Manage lunch and dinner kitchen operations.
Supervise and train junior kitchen staff.
Ensure food quality, taste, presentation, and portion control.
Manage mise-en-place, inventory, and food storage.
Control food costs and minimize wastage.
Maintain hygiene, food safety, and HACCP standards.
Coordinate with the Executive Chef for smooth kitchen operations.

Requirements:
Robust experience in South Indian cuisine and regional cooking techniques.
Valuable leadership and team management skills.
Knowledge of food safety and kitchen SOPs.
Ability to work under pressure and adaptable shifts.

TRIAL IS COMPULSORY IN GOA

Pay: ₹45,000.00 - ₹50,000.00 per month

Work Location: In person

📌 Sous Chef South Indian Panaji (India)
🏢 Hotel Fidalgo, Goa
📍 India