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Sous Chef

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  • Image for Employer
    Company Details Confidential
  • Image for Job Ref
    Ref: #JOB-2445857
  • Image for Location
    ANJAPPAR CHETTINAD INDIAN REST, Unit 7, Belgard Square West, Dublin 24, D24 RD75
  • Image Position
    No of positions: 4
  • Image Part Time
    Paid Position
  • Image Hours per week
    39 hours per week
  • Image for Euro
    36605.00 - 40000.00 Euro Annually
  • Image for Published
    Published On: 05 May 2026
  • Image for Closing
    Closing On: 02 Jun 2026

In order to work in Ireland a non-EEA National, unless they are exempted, must hold a valid employment permit. Please review the Eligibility and requirements for an employment permit if you are unsure of your eligibility to apply for this vacancy. 


We are seeking experienced and disciplined Sous Chefs to join our culinary team in the execution of our culinary vision, maintaining the highest standards in the delivery of outstanding authentic Chettinad cuisine, and ensuring smooth and efficient kitchen operations.

Key Responsibilities:
Overseeing a designated kitchen area and ensuring the team meets all operational and quality standards; preparing dishes in accordance with established recipes, techniques, and quality benchmarks, ensuring consistency and the highest standards of authenticity and presentation; coordinating the timing and flow of dishes from the assigned section with other kitchen teams during service; providing daily training and guidance to kitchen team members on authentic Chettinad cooking methods and spice blends; managing daily preparation lists and workflow for the assigned area; assisting the Head Chef with monitoring inventory levels, controlling waste, and maintaining cost efficiency; maintaining strict cleanliness, hygiene, and food safety standards throughout the kitchen; working cooperatively with the wider kitchen team to foster a supportive, disciplined, and efficient working environment.

Requirements:
Demonstrated skill and hands-on experience in preparing authentic Chettinad and South Indian cuisine; minimum 5 years’ experience in a related role with a proven ability to lead and train a kitchen team; excellent cooking skills and strong knowledge of traditional South Indian techniques; strong organisational skills with the ability to delegate effectively under pressure; collaborative leadership style and strong communication skills; certification from a recognised Chettinad establishment preferred.
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