We are looking for a modern south and coastal indian chef who can develop and execute the menu which comprisises majorly of seafood. Also we are placing our focus on events and catering for parties and functions inlcuding live stations.

A Chef who is second-in-command of a kitchen, ranking directly below the head chef in the Kitchen Brigade system. A sous chef will be preoccupied with other tasks such as purchasing, staffing or developing dishes.

Sous-chefs must plan and direct how the food is presented on the plate, keep their kitchen staff in order, train new chefs, create the work schedule, and make sure all the food that goes to customers is of the best quality to maintain high standards.[3]

Sous-chefs are in charge of making sure all kitchen equipment is in working order. They must thoroughly understand how to use and troubleshoot all appliances and cooking instruments in the event of a malfunctioning cooking device. Sous-chefs are in charge of disciplining any kitchen staff who may have acted against restaurant policy. Incentive programs are commonly used among sous-chefs to encourage their staff to abide by rules and regulations, and motivate them to work efficiently at all times. Under the oversight of the sous-chef, downtime should be used for prepping, cleaning and other kitchen duties. They are responsible for inventory, product and supply rotation, and menu tasting. Sous-chefs need to be responsive and have the ability to improvise when a problem arises while the restaurant is busy. They must also ensure safety precautions and sanitary provisions are taken to ensure a safe and clean working environment.[4]