We are seeking an experienced and passionate Sous Chef to support the Executive Chef in overseeing kitchen operations and delivering authentic, high-quality South Indian dishes. The ideal candidate should have solid culinary expertise, leadership skills, and a commitment to maintaining food quality, hygiene, and operational efficiency.

Key Responsibilities

- Assist the Executive Chef in managing daily kitchen operations.
- Prepare and supervise the production of South Indian dishes, ensuring consistency in taste, presentation, and quality.
- Monitor food preparation, portion control, and food cost management.
- Train, mentor, and supervise kitchen staff.
- Ensure compliance with food safety, hygiene, and sanitation standards.
- Manage inventory, stock levels, and requisitions.




- Coordinate with purchasing and stores for timely availability of ingredients.
- Develop and standardise recipes and menu items.
- Handle guest feedback related to food quality and take corrective actions when required.
- Maintain proper documentation as per HACCP/FSSAI standards.

Requirements

- Diploma/Degree in Hotel Management or Culinary Arts.
- 5-8 years of culinary experience with at least 2 years in a supervisory role.
- Strong knowledge of South Indian cuisine, including regional specialities.
- Good leadership and team management skills.
- Knowledge of food safety and hygiene practices.
- Ability to work in a fast-paced hospitality environment.

📌 Sous Chef - South Indian (Chennai)
🏢 Raintree, St Mary's
📍 Chennai