Job Title: Jr. Sous Chef / Sous Chef – South Indian Cuisine (Lunch & Dinner)

Department: South Indian

Job Summary:

Responsible for leading the South Indian kitchen for lunch and dinner service, ensuring authentic flavours from Andhra, Karnataka, Tamil Nadu, and Kerala cuisines. Manages daily operations, maintains quality standards, trains staff, and supports menu development.

Key Responsibilities:
Oversee preparation and cooking of authentic South Indian lunch and dinner dishes—curries, gravies, starters, rice items, seafood & meat preparations.
Ensure mastery of regional flavours: Andhra (spicy & tangy), Karnataka (mild & rich), Tamil Nadu (traditional Chettinad & classic dishes), Kerala (coastal & coconut-based).
Supervise and guide commis, ensuring proper cooking techniques and recipe consistency.
Assist in menu engineering, introducing regional specialties and seasonal dishes.
Maintain food quality, taste profiles, and portion control across all meal periods.
Monitor mise-en-place, inventory,



and procurement of South Indian ingredients and spices.
Ensure adherence to hygiene standards, food safety, and kitchen cleanliness.
Support cost control, waste management, and productive kitchen operations.
Address guest preferences and feedback related to South Indian meals.

Requirements:
Proven experience in South Indian lunch and dinner cuisine (multi-state regional styles).
Strong knowledge of Andhra, Karnataka, Tamil Nadu, and Kerala dishes.
Ability to prepare curries, mains, biryanis, seafood, traditional thalis & regional specialties.
Robust leadership, communication, and time-management skills.
Familiarity with HACCP, food safety, and kitchen SOPs.
TRIAL IS COMPULSORY

Job Type: Full time

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

Benefits:
Food provided
Paid sick time
Paid time off
Provident Fund

Experience:
total work: 9 years (Required)

Work Location: In person

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