Sous Chef

Company Description Thuppaar is a growing restaurant based in Tiruchirappalli, focused on delivering high-quality, flavorful dishes and a welcoming dining experience. The team values consistency, cleanliness, and attention to detail in both kitchen operations and service. Thuppaar is committed to using fresh ingredients and maintaining high standards of food safety and presentation. Team members are encouraged to collaborate, learn, and develop their culinary skills in a supportive environment. Role Description The Sous Chef is a full-time, on-site role based at Thuppaar in Tiruchirappalli. This role supports the Head Chef in managing day-to-day kitchen operations, including food preparation, cooking, and plating according to restaurant standards. Responsibilities include supervising kitchen staff, coordinating station activities, ensuring proper food storage, and maintaining cleanliness and safety throughout the kitchen. The Sous Chef assists in menu execution, monitors food quality and portion control, and helps train team members on recipes and techniques. The role also involves collaborating on specials, managing inventory, and communicating with front-of-house staff to ensure timely and accurate order delivery. Qualifications Strong foundation in culinary techniques, food preparation, and cooking methods appropriate for a busy restaurant kitchen. Experience in kitchen supervision, team coordination, and training junior staff in a professional culinary environment. Knowledge of food safety, hygiene standards, and proper storage practices, with a commitment to maintaining a clean and organized workspace. Ability to work efficiently under pressure, manage multiple orders, and maintain consistency in taste, presentation, and portion sizes. Good communication skills, reliability, and a collaborative approach to working with both kitchen and front-of-house teams. Previous experience as a Sous Chef, Chef de Partie, or equivalent role in a restaurant setting is preferred. Relevant culinary education, certification, or apprenticeship is an advantage. Flexibility to work evenings, weekends, and holidays based on restaurant operating hours.