Sous Chef Job Vacancies in Thiruvananthapuram

Job PurposeThe Junior Sous Chef South Indian Cuisine assists the Sous Chef and Executive Chef in managing daily kitchen operations related to authentic South Indian cuisine, ensuring the highest standards of food quality, hygiene, consistency, and guest satisfaction in line with a 5-star business hotel environment.Key ResponsibilitiesKitchen Operations Assist in the preparation, cooking, and presentation of traditional and contemporary South Indian dishes. Ensure consistency in taste, portioning, and presentation as per hotel standards. Supervise and coordinate the activities of commis chefs and kitchen staff in the South Indian section. Step in to lead the section in the absence of the Sous Chef.Menu & Quality Control Support menu planning, recipe standardization, and new dish development for restaurants, banquets, and special events. Ensure strict adherence to standardized recipes and costing guidelines. Monitor food quality, freshness, and presentation before service.Hygiene, Safety & Compliance Maintain the highest standards of food safety, hygiene, and sanitation as per HACCP and hotel policies. Ensure proper storage, labeling, and handling of food items. Conduct regular checks on cleanliness and equipment maintenance in the section.Inventory & Cost Control Assist in inventory management, stock rotation (FIFO), and requisitioning of raw materials. Minimize food wastage and support cost control initiatives. Coordinate with stores and purchasing for quality ingredients specific to South Indian cuisine.Training & Team Management Train, guide, and motivate junior kitchen staff. Support performance monitoring and skill development of team members. Foster a positive, disciplined, and professional kitchen environment.

Experienced and Qualified Candidate Who Can Work in Food Preparation as Well as Kitchen Management.