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
Solid 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