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We are seeking a talented and experienced Sous Chef specializing in Western Cuisine to join our culinary team in Chennai, India. As the second-in-command in our kitchen, you will play a crucial role in maintaining our high standards of food quality and kitchen operations.

• Assist the Executive Chef in overseeing daily kitchen operations and menu planning
• Prepare and cook high-quality Western cuisine dishes, ensuring consistency and adherence to recipes
• Train, supervise, and mentor kitchen staff to maintain excellent culinary standards
• Manage inventory, control costs, and minimize waste while maintaining quality
• Ensure compliance with food safety regulations and maintain a clean, organized kitchen
• Collaborate with the Executive Chef to develop new menu items and seasonal specials
• Coordinate with front-of-house staff to ensure smooth service and customer satisfaction
• Assist in managing relationships with local food suppliers and markets in Chennai
• Step in for the Executive Chef when necessary, assuming full kitchen leadership

• Culinary degree or diploma from a recognized culinary institution
• Minimum 3-5 years of experience in a high-volume restaurant or hotel kitchen
• Previous experience as a Sous Chef or in a similar leadership role
• Advanced knowledge and skills in Western cuisine techniques and trends
• Proven ability in menu planning, kitchen management, and cost control
• Strong leadership skills with the ability to train and motivate kitchen staff
• Excellent communication and interpersonal skills
• Proficiency in food safety and sanitation practices, with current Food Safety Certification
• Ability to work efficiently in a fast-paced environment and manage multiple tasks
• Familiarity with inventory management systems and cost control procedures
• Flexibility to work various shifts, including weekends and holidays
• Knowledge of local food suppliers and markets in Chennai is a plus