Job Description

Job Title:

Sous Chef

Department:

Kitchen Operations

Location:

Across Nithya Amirtham Branches

Reports To:

Executive Chef

Company:

Nithya Amirtham Indian Food Private Limited

Job Summary:

The Sous Chef will support the Executive Chef in overseeing kitchen operations across all branches of Nithya Amirtham. The role focuses on maintaining high-quality standards, ensuring consistency in taste and presentation, standardizing recipes, supervising kitchen staff, and supporting training initiatives. The ideal candidate should have a deep understanding of South Indian vegetarian cuisine and strong organizational and leadership skills.

Key Responsibilities:

Quality & Consistency Control:

Ensure uniformity and consistency in taste, texture, portion size, and presentation of all food items across branches. Conduct regular kitchen audits and tastings to monitor adherence to recipes and plating standards. Collaborate with the Executive Chef to refine and standardize recipes, cooking techniques, and preparation processes.

Team Management & Training:

Assist in supervising kitchen staff and supporting team leaders at each branch to maintain smooth operations. Facilitate on-the-job training for kitchen team members to reinforce SOPs and improve skill levels. Provide guidance and feedback to kitchen teams on hygiene, quality, and service expectations.

Operational Support:

Coordinate with branch chefs to ensure timely food preparation during peak hours. Identify operational gaps or bottlenecks and report them to the Executive Chef for resolution. Ensure proper implementation of kitchen policies, safety, and sanitation standards.

Menu Implementation & New Product Launches:

Support the roll-out of new menu items across branches, ensuring training and resource readiness. Assist in recipe trials, taste testing, and product development in collaboration with the Executive Chef.

Inventory & Cost Control:

Monitor the use of ingredients to prevent wastage and control food costs. Coordinate with store and procurement teams to ensure availability of quality raw materials.

Requirements:

Minimum 5 years of experience in a similar role, preferably in a vegetarian restaurant or chain. Proficient knowledge of South Indian cuisine and traditional cooking methods. Strong leadership, communication, and interpersonal skills. Willingness to travel to different branches as required. Ability to work under pressure and manage multiple priorities. Diploma or Degree in Culinary Arts or Hotel Management is preferred.

Working Conditions:

Full-time, with flexibility to work weekends and holidays as per restaurant demands. Requires travel to various branches for supervision, training, and quality audits.
Job Type: Full-time

Pay: ?25,000.00 - ?35,000.00 per month

Benefits:

Food provided Health insurance Provident Fund
Work Location: In person