Key Responsibilities

- Plan, prepare, and supervise daily food production.
- Manage kitchen operations and assign duties to kitchen staff.
- Prepare South Indian, North Indian, and multi-cuisine dishes.
- Handle menu planning, food quality, and presentation.
- Monitor food inventory, stock levels, and kitchen supplies.
- Ensure food hygiene, safety, and cleanliness standards.
- Control food costs and minimize wastage.
- Coordinate with the Line Cook and other kitchen staff.

Required Skills

- Strong knowledge of South Indian and North Indian cuisines.
- Experience in multi-cuisine cooking, including pasta and noodles.
- Kitchen team management and leadership skills.
- Menu planning and food cost control.
- Knowledge of food safety and hygiene standards.
- Ability to work under pressure.

Desired Candidate Profile

- 6–8 years of relevant experience in hotels, restaurants, or corporate kitchens.
- Previous experience handling kitchen operations independently.
- Positive communication and team coordination skills.
- Must be capable of managing daily office kitchen requirements.

📌 Sous Chef (Chennai)
🏢 DEEJOS ENGINEERS AND CONTRACTORS PRIVATE
📍 Chennai