Sous Chef

We are hiring a skilled Sous Chef to support kitchen leadership, maintain high standards of Indian culinary preparation, and ensure smooth daily operations. This role involves hands-on cooking, team supervision, quality control, and cost optimisation in a fast-paced restaurant environment.

Key Responsibilities

• Assist the Head Chef in planning and executing comprehensive menus, including curries, biryanis, breads (naan, roti), dosas, Chettinad-style dishes, and vegetarian preparations.

• Supervise kitchen sections (e.g. tandoor, hot kitchen, appetisers), ensuring consistency and portion control during peak service.

• Train and mentor junior kitchen staff conduct tastings and enforce recipe standardisation.

• Monitor food costs, wastage, inventory levels (spices, meats, produce), and coordinate supplier orders.

• Ensure compliance with SFA, HACCP, food safety, and hygiene standards at all times.

• Step in as Head Chef when required and prepare shift reports on production and kitchen performance.

• Coordinate with front-of-house teams to ensure timely service and accommodate dietary requirements.

• Work rotating shifts, including weekends, public holidays, and special events.

Requirements

• 3-5 years of culinary experience, including at least 2 years in a Sous Chef or supervisory role in a restaurant or hotel kitchen.

• Strong hands-on skills in Indian cooking techniques (North and South Indian), flavour balancing, and bulk food preparation.

• Proven leadership and ability to manage kitchen teams in a high-pressure environment.

• Ability to work 10-12 hour shifts in a fast-paced kitchen setting.

• Effective workplace communication skills.

• Basic proficiency in inventory management and POS systems.

Preferred

• Diploma in Culinary Arts or Hospitality Management.

• Experience working in regulated food service environments or high-volume catering operations.

• Familiarity with halal kitchen processes or menu development initiatives.