36 Sous Chef Jobs - Page 2

* Walkins Every Monday* Job Summary: The Sous Chef in managing kitchen operations and is responsible for ensuring consistency, innovation, and authenticity in food preparationespecially in delivering elevated modern South Indian cuisine. The role demands strong leadership, culinary expertise, and a commitment to maintaining high standards of hygiene, quality, and kitchen efficiency. Key Responsibilities: • Food quality and kitchen operation Supervisor: Prepare and cook a variety of South Indian dishes with a fusion twist, ensuring high standards of taste and presentation. • Quality Control: Ensure all dishes are prepared to the highest standards of quality and consistency. Taste and adjust recipes as needed. • Menu Planning: Collaborate with the Head Chef to design and update the menu, incorporating seasonal ingredients and customer preferences. . Kitchen Operations & Food Quality: • Supervise daily food preparation and ensure consistent taste and presentation. • Innovate and refine modern South Indian dishes—such as millet-based dosas, fusion chutneys, and regional specialties. • Ensure mise en place is complete and ready before each service. • Maintain portion control and food cost efficiency. Team Management: • Lead and mentor junior kitchen staff including CDPs, Dcdps and Commis. • Organize shift rotations, assign duties, and conduct training as required. • Maintain a disciplined, collaborative, and respectful kitchen environment. Inventory & Compliance: • Assist with ordering and stock management of ingredients and kitchen supplies . • Ensure all food safety (FSSAI), hygiene, and sanitation protocols are followed. • Maintain kitchen equipment and coordinate with maintenance when needed. Guest Experience & Innovation: • Collaborate with Head Chef on menu planning and seasonal updates. • Support front-of-house during food tastings, launches, or chef’s tables. • Handle special dietary requests or complaints promptly and professionally. Qualifications: • Proven at least 4 years’ experience as a chef and 1/2 years of work experience as jr sous chef or CDC (chef de cuisine) . • Diploma or degree in culinary art or hotel management • Knowledge of fusion cooking techniques, a passion for culinary innovation, Modern plating and food trends. • Strong understanding of food safety and hygiene practices. • Good knowledge of south Indian cuisine (Tamil, Kerala, Andra and Karnataka) • Ability to work in a fast-paced environment and handle multiple tasks. • Ability to lead a team and manage high pressure in peak hours.

Delifrance India is hiring for Sous Chef(Continental/French Cuisine). The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation. Requirements & Responsibilities: * Experience with more than 9 years in Continental/French/Italian/Western Cuisine. * Worked with Reputed F&B restaurants/hotels & in overseas. * Act as second in command. * New kitchen opening & set up experience is compulsory. * Knowledge of the frozen concept will be an additional advantage. * Follow the food preparation & presentation process as instruction by per Executive Chef. * Oversee and assist the kitchen staff in all aspects of food production. * Evaluate food products to ensure consistent quality standards. * Establish and maintain a regular maintenance schedule for all kitchen areas and equipment. * Provide training and professional development opportunities for all kitchen staff. * Team building and management. * Knowledge of food cost and P&L. * Knowledge in stock rotation (FIFO) & station cleaning process. * Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety. Interested candidates can reach us at careers@bahrihospitality.in by sharing their updated resume, current/expected CTC and a work portfolio.

Delifrance India is hiring for Sous Chef- Bakery & confectionery. The ideal candidate has a strong passion for culinary excellence and a keen eye for detail. You will assist the Executive Chef in providing exceptional food quality and presentation. Requirements & Responsibilities: * Experience with more than 9 years in Bakery and Confectionery. * Worked with Reputed F&B restaurants/hotels & in overseas. * Act as second in command. * New kitchen opening & set up experience is compulsory. * Knowledge of the frozen concept will be an additional advantage. * Follow the food preparation & presentation process as instruction by per Executive Chef. * Oversee and assist the kitchen staff in all aspects of food production. * Evaluate food products to ensure consistent quality standards. * Establish and maintain a regular maintenance schedule for all kitchen areas and equipment. * Provide training and professional development opportunities for all kitchen staff. * Team building and management. * Knowledge of food cost and P&L. * Knowledge in stock rotation (FIFO) & station cleaning process. * Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety. Education- IHM Interested candidates can reach us at careers@bahrihospitality.in by sharing their updated resume, current/expected CTC and a work portfolio.

We are a Culinary School in Mysore looking for Chefs with Hotel Management Degree and min 5 to 8 yrs experience in Continental and Bakery. Should be able to handle Classes for Bakery and Continental . Should have good communication Skill in English and should be able to handle Practical & Theory Class

Thambi Vilas is a heritage-inspired restaurant brand known for its authentic South Indian flavors, traditional Chettinad cuisine, and commitment to preserving culinary legacy with a modern touch. We are expanding across regions and seeking a visionary culinary leader to standardize and elevate our food offerings across all locations. Job Summary: The Corporate Head Chef will oversee the entire culinary operations across all Thambi Vilas outlets. This role involves menu innovation, kitchen operations management, quality control, staff training, cost control, and ensuring consistency in food quality and presentation. The ideal candidate should have a deep understanding of South Indian cuisine and the ability to scale culinary excellence across multiple outlets. Key Responsibilities: Culinary Leadership & Innovation Develop and standardize signature recipes, portion sizes, and presentation across all outlets. Innovate new dishes that align with Thambi Vilass brand identity and regional culinary traditions. Stay updated on culinary trends and integrate relevant elements into menu development. Operational Management Supervise Chefs and kitchen teams at each outlet. Conduct regular kitchen audits to ensure hygiene, safety, and SOP adherence. Implement and monitor kitchen workflows for efficiency and consistency. Quality Assurance Maintain high standards of food quality, taste, and presentation. Address customer feedback related to food and continuously improve based on insights. Ensure uniformity in taste and service across all branches. Team Development Recruit, train, and mentor kitchen staff across locations. Conduct periodic workshops and skill-building sessions. Create a positive work environment with a focus on teamwork and growth. Inventory & Cost Management Work with procurement teams to source high-quality ingredients at optimal cost. Monitor food wastage and implement cost-saving initiatives. Analyze P&L statements and adjust kitchen operations for profitability. Requirements: Proven experience as Executive Chef / Head Chef, preferably in a multi-unit restaurant group or 5 Star Hotels. Deep expertise in South Indian, Chettinad, and Tamil Nadu cuisine. Culinary degree or professional certification preferred. Strong leadership, organizational, and communication skills. Ability to travel between outlets as needed. Passion for authentic regional cuisine with an innovative mindset. Strong knowledge of food safety standards (FSSAI, HACCP).

Bake different bread types, like pretzels, baguettes and multigrain breads Adjust oven temperatures to ensure proper baking Mix various ingredients to create fillings for cakes and pies (e.g. chocolate ganache, caramel sauce and fruits) Decorate cakes with glazes, icings, buttercream and edible toppings, like flowers Experience as a Baker, Pastry Chef or similar role Familiarity with all professional kitchen equipment, including mixers, blenders and dough sheeters Understanding of food safety practices Experience with cake decoration techniques Excellent time-management skills Have valid passport and ready to relocate for 3 years contract in Kinshasa

Adhere to the menu Duty Roaster for the department Menu Planning Food Costing for the department Daily Operations of the department Indenting, Inventory Cost Control

URGENT HIRING !!! For more information call or whatsapp+919220850077 location's : Canada , Australia , New Zealand ( Not In India ) Benefits : Medical Insurances , Travel allowances , Flight Tickets , Meals , etc Assist in food preparation, including chopping, slicing, and measuring ingredients Support chefs in the cooking and assembly of dishes, ensuring adherence to recipes Maintain cleanliness and organization in the kitchen, including washing dishes and sanitizing surfaces Receive and store food deliveries, rotating stock to ensure freshness Collaborate with kitchen staff to coordinate the timely execution of food orders Assist in maintaining kitchen equipment and reporting any issues to the chef Follow proper food safety and hygiene procedures at all times Uphold high standards of cleanliness and order in the kitchen environment

Experience in South Indian Cuisiine ( Major) Good knowledge of Chinese and North Indian also preferable Menu planning and development, Kitchen management and operations Food preparation and presentation Staff management and training

Thambi Vilas is a heritage-inspired restaurant brand known for its authentic South Indian flavors, traditional Chettinad cuisine, and commitment to preserving culinary legacy with a modern touch. We are expanding across regions and seeking a visionary culinary leader to standardize and elevate our food offerings across all locations. Job Summary: The Corporate Head Chef will oversee the entire culinary operations across all Thambi Vilas outlets. This role involves menu innovation, kitchen operations management, quality control, staff training, cost control, and ensuring consistency in food quality and presentation. The ideal candidate should have a deep understanding of South Indian cuisine and the ability to scale culinary excellence across multiple outlets. Key Responsibilities: Culinary Leadership & Innovation Develop and standardize signature recipes, portion sizes, and presentation across all outlets. Innovate new dishes that align with Thambi Vilass brand identity and regional culinary traditions. Stay updated on culinary trends and integrate relevant elements into menu development. Operational Management Supervise Chefs and kitchen teams at each outlet. Conduct regular kitchen audits to ensure hygiene, safety, and SOP adherence. Implement and monitor kitchen workflows for efficiency and consistency. Quality Assurance Maintain high standards of food quality, taste, and presentation. Address customer feedback related to food and continuously improve based on insights. Ensure uniformity in taste and service across all branches. Team Development Recruit, train, and mentor kitchen staff across locations. Conduct periodic workshops and skill-building sessions. Create a positive work environment with a focus on teamwork and growth. Inventory & Cost Management Work with procurement teams to source high-quality ingredients at optimal cost. Monitor food wastage and implement cost-saving initiatives. Analyze P&L statements and adjust kitchen operations for profitability. Requirements: Proven experience as Executive Chef / Head Chef, preferably in a multi-unit restaurant group or 5 Star Hotels. Deep expertise in South Indian, Chettinad, and Tamil Nadu cuisine. Culinary degree or professional certification preferred. Strong leadership, organizational, and communication skills. Ability to travel between outlets as needed. Passion for authentic regional cuisine with an innovative mindset. Strong knowledge of food safety standards (FSSAI, HACCP).

Sous Chef duties and responsibilities A Sous Chef has many important tasks to maintain the food service of the establishment. Regardless of the hiring establishment, here are some of the main duties and responsibilities of a Sous Chef: Planning the menu and preparing food items, which includes specialty or seasonal offerings Estimating needed supplies and filing up orders accordingly Coordinating the work-flow and schedules of other kitchen staff members Training staff and introducing new cooking practices to the team Preparing and cooking offered dishes