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 strong 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.
• Robust 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 (Chennai)
🏢 Raintree, St Mary's
📍 Chennai