We are looking for a skilled and experienced Sous Chef – All-Rounder with strong knowledge of Indian, Pan Asian, and Continental cuisines. The ideal candidate should have experience in professional kitchens, premium restaurants, fine dining, or luxury hospitality, with the ability to supervise kitchen operations, lead teams, and maintain consistent food quality.

Key Responsibilities

- Assist the Head Chef and Executive Chef in managing daily kitchen operations.
- Prepare and execute dishes across Indian, Pan Asian, and Continental cuisines.
- Supervise kitchen staff, delegate tasks, and ensure smooth workflow during service.
- Maintain consistency in food quality, taste, portion control, and presentation.
- Monitor inventory management, stock control, food costing, and ingredient utilization.
- Ensure proper mise en place, food preparation, and timely service.
- Maintain food safety, sanitation, kitchen hygiene, and HACCP standards.
- Support menu planning, recipe development, and new dish trials.
- Minimize food wastage and maintain operational efficiency.
- Train junior chefs and Commis Chefs while ensuring adherence to kitchen standards.

Required Skills & Qualifications
- Solid knowledge of multi-cuisine cooking, especially Indian, Pan Asian, and Continental.
- Experience in kitchen supervision, team management,



and food preparation.
- Knowledge of food costing, inventory control, stock rotation, and quality management.
- Excellent cooking techniques, plating skills, and attention to detail.
- Understanding of food safety, kitchen hygiene, and HACCP practices.
- Ability to work under pressure in a fast-paced professional kitchen.
- Strong teamwork, communication, leadership, and organizational skills.

Preferred Experience Years: 5 to 7 years ( Minimum 2 years required)

Experience in premium restaurants, fine-dining establishments, luxury hotels, or upscale hospitality is preferred.

Cuisine Specializations: Indian | Pan Asian | Continental | Progressive Continental | Modern European

Experience Required: Relevant professional kitchen experience as a Sous Chef, Junior Sous Chef, or Senior Chef with kitchen supervisory responsibilities.

Candidates with a passion for culinary excellence, team leadership, and multi-cuisine cooking are encouraged to apply.

Salary & Benefits: Monthly salary + Service Charge + Food + Accommodation

Pay: From ₹40,000.00 per month

Benefits

- Food provided
- Health insurance
- Life insurance
- Paid sick time
- Provident Fund

Work Location: In person

📌 Sous Chef – All-Rounder | Multi-Cuisine | Premium Hospitality (Coimbatore)
🏢 SAZZ KITCHEN AND LOUNGE
📍 Coimbatore