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SOUS CHEF

Tourism & Hospitality | Sous Chef

25,000 - 50,000 p.m | Diploma - Diploma Others - EDUCATION | Coimbatore

Anaikatti

Gender : All | Age Limit - 35-60 | Openings - 2 | Experience - Above 10 Years | Job Type - Regular
Tuskers Hill Resorts
Posted Jobs Count : 4
Open Until : 31-01-2026
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Description

Position Summary

The Sous Chef acts as the second-in-command, overseeing daily kitchen operations, ensuring consistency in authentic Kongu dishes, managing staff, and supporting the Head Chef in menu development. The ideal candidate has 3+ years of experience in a high-volume, quality-driven South Indian restaurant, with specific expertise in traditional, home-style Tamil Nadu cooking. 

Key Responsibilities

  • Menu Execution & Authenticity: Expertly prepare traditional Kongu dishes, including Pichi Potu Kozhi (shredded chicken), Arisi Paruppu Sadam, Naatu Kozhi Kulambu (country chicken curry), and millet-based dishes (Kambu Dosa/Koozh).
  • Culinary Techniques: Master the use of freshly ground spices, small onions (shallots), coconut milk, and gingelly oil, which are staple in the region.
  • Operational Management: Oversee the kitchen during shifts, ensuring high-quality,, consistent, and timely service.
  • Team Leadership: Train, mentor, and supervise junior kitchen staff (commis/chefs de partie) in authentic techniques.
  • Inventory & Cost Control: Monitor stock levels, especially fresh produce and specialty spices, and reduce food waste.
  • Hygiene & Safety: Ensure the kitchen complies with food safety and HACCP regulations. 

Skills

  • Sous Chef

Additional Skills


Strong In South Indian with minimum 15 years Experience & Kongu Cuisine Experience

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