Job Description

Job Summary:

We are seeking a passionate and experienced Indian Sous Chef to join our culinary team. The Indian Sous Chef will assist the Head Chef in overseeing kitchen operations, ensuring high standards of food preparation, authenticity, presentation, and hygiene. The role requires expertise in Indian cuisine (regional and contemporary styles) along with strong leadership skills to manage the kitchen team.

Key Responsibilities:

Assist the Head Chef in daily kitchen operations and menu planning for Indian cuisine. Supervise and guide junior chefs and kitchen staff in food preparation, cooking, and plating. Ensure consistency in taste, quality, and presentation of Indian dishes. Monitor inventory, manage stock levels, and order supplies as required. Maintain hygiene and food safety standards in compliance with FSSAI and HACCP guidelines. Train and mentor team members on traditional and modern Indian cooking techniques. Innovate and contribute new ideas for Indian menus, seasonal specials, and banquets. Coordinate with service staff to ensure smooth food service and timely delivery. Control wastage and manage cost-effectiveness in kitchen operations.

Requirements:

Proven experience as a Sous Chef or Senior CDP specializing in Indian cuisine. Strong knowledge of regional Indian dishes (North Indian, South Indian, Mughlai, Tandoor, etc.). Ability to manage a high-volume kitchen and maintain quality standards. Excellent leadership, communication, and organizational skills. Familiarity with kitchen equipment, food costing, and inventory management. Culinary degree/diploma preferred, though hands-on experience in reputed kitchens is highly valued.

Key Skills:

Expertise in Indian cuisine (veg & non-veg) Team leadership and staff training Creativity and menu development Time management and multitasking Food safety & hygiene compliance
Job Types: Full-time, Permanent

Pay: ₹50,000.00 - ₹55,000.00 per month

Work Location: In person