Job Description

An Indian Sous Chef supports the Executive Chef by managing daily kitchen operations, ensuring the preparation of authentic, high-quality Indian cuisine, supervising and training staff (commis, line cooks), maintaining strict hygiene (HACCP/FSSAI), controlling inventory and food costs, and executing menus for diverse needs like banquets or festivals, essentially acting as the second-in-command for all Indian kitchen functions. Key Responsibilities:

Kitchen Management:

Oversee daily production, ensure smooth service, manage mise-en-place, and handle operations in the Head Chef's absence.

Menu & Recipe Development:

Assist in menu design, develop authentic recipes (North/South Indian, regional, tandoor), and standardize dishes for consistency.

Staff Supervision & Training:

Lead, train, coach, and motivate kitchen staff; ensure fair administration of policies and high performance standards.

Quality & Consistency:

Ensure food meets high standards for taste, presentation, portion control, and adherence to recipes.

Hygiene & Safety:

Enforce strict food safety (FSSAI/HACCP) and sanitation protocols, monitor equipment, and maintain workstation cleanliness.

Inventory & Cost Control:

Manage inventory, stock rotation, ordering, minimize waste, and control food costs effectively.

Collaboration:

Liaise with F&B service, stewarding, and other departments for seamless operations.

Guest Satisfaction:

Ensure timely, high-quality food delivery to exceed guest expectations.
Core Skills & Attributes:

Expert knowledge of Indian culinary techniques and regional specialties. Strong leadership, communication, and interpersonal skills. Ability to work under pressure and adapt to changing demands. Creativity and problem-solving abilities. Excellent organizational and time-management skills
Job Types: Full-time, Permanent

Pay: ?21,170.91 - ?51,498.63 per month

Work Location: In person