Position : Junior Sous Chef – Continental Cuisine,
Department : Kitchen Production,
Reporting To :Sous Chef / Executive Chef,
Job Summary :
We are seeking a skilled and passionate Continental Junior Sous Chef to support daily kitchen operations and maintain high standards in food preparation, presentation, and hygiene. The candidate should have strong knowledge of Continental cuisine and the ability to manage kitchen sections efficiently during operations.
Key Responsibilities :
1. Assist the Sous Chef in managing daily kitchen operations
2. Prepare and present Continental dishes as per standard recipes
3. Handle sections such as grill, sauté, pasta, sauce, and bakery if required
4. Ensure consistency in taste, portioning, and plating
5. Supervise Commis chefs and kitchen assistants
6. Maintain kitchen cleanliness and hygiene standards
7. Monitor stock levels and assist in inventory control
8. Follow FIFO and food safety procedures
9. Minimize food wastage and maintain cost control
10. Coordinate with service staff for smooth kitchen operations
11. Support menu planning and recipe development
Requirements :
1. Minimum 3–5 years of experience in Continental kitchen
2. Strong knowledge of Continental cuisine, sauces, steaks, pasta, soups, and grills
3. Good communication and team handling skills
4. Ability to work under pressure in busy operations
5. Knowledge of food safety and hygiene standards
Preferred Qualification :
Diploma / Degree in Hotel Management or Culinary Arts preferred
Skills :
* Leadership & team management
* Time management
* Food presentation
* Multi-tasking ability
* Creativity in plating and menu execution
Salary : ( Above 45,000 )+service charge ,
( Best in industry based on experience and skills )
Location : Coimbatore,
Locus Lounge And Kitchen – Coimbatore
Immediate Joiners Preferred
Contact : 91+ 9361131623
Position : Junior Sous Chef – Continental Cuisine,
Location : Coimbatore,
Experience Required :
* Minimum 3–5 years of experience in Continental kitchen
* Experience in fine dining, lounge, hotel, or premium restaurant preferred
Key Responsibilities :
1. Assist Sous Chef in managing daily kitchen operations
2. Prepare and cook Continental dishes as per standard recipes
3. Handle grill, sauce, pasta, sauté, and hot kitchen sections
4. Maintain consistency in taste, quality, and presentation
5. Supervise Commis chefs and kitchen staff
6. Ensure hygiene, cleanliness, and food safety standards
7. Monitor stock levels and reduce food wastage
8. Support menu planning and recipe standardization
9. Coordinate with service team for smooth kitchen operations
Skills Required :
1. Strong knowledge of Continental cuisine
2. Expertise in sauces, steaks, grills, pasta, soups, and plating
3. Good knife skills and kitchen organization
4. Ability to work under pressure during peak hours
5. Leadership and team handling skills
6. Basic knowledge of food costing and inventory control
Preferred Qualifications :
Diploma / Degree in Hotel Management or Culinary Arts
HACCP / Food Safety certification preferred
Salary : ( Above 45,000 ) + Service Charge
( Based on experience and skill level )
Immediate Joiners Preferred
Contact : 91+ 9361131623
HR Department
Locus Lounge And Kitchen
Coimbatore
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