Job Description

Job Summary:

The Sous Chef plays a key leadership role within the hotel's culinary department, supporting the Executive Chef in managing all kitchen operations across dining outlets, banquets, and room service. We are looking for a passionate and skilled Sous Chef - Indian Cuisine to join our kitchen team. This role is ideal for someone with a strong foundation in Indian culinary techniques and a desire to grow into a leadership position. He role includes supervising kitchen staff, coordinating with F&B teams, managing inventory, and assisting in menu development.

Key Responsibilities:

Assists the Sous Chef in managing daily kitchen operations with a strong focus on Indian cuisine. Prepares diverse Indian dishes, maintains quality and hygiene standards, supports inventory control, and ensures smooth workflow during peak hours. Supervises and trains kitchen staff, contributes to new menu development, and takes charge in the Sous Chef's absence. Maintain cleanliness and hygiene standards as per FSSAI and other food safety regulations.

Requiremnts:

Minimum 3 years of experience in a professional kitchen, specializing in Indian cuisine. Strong knowledge of traditional Indian spices, ingredients, and cooking techniques (tandoor, curries, biryanis, etc.). Familiarity with food safety and hygiene standards (FSSAI knowledge preferred). Strong leadership, communication, and team management skills. Will be able to work and allocate in different scheduler allocate to individuals.
Job Types: Full-time, Permanent

Pay: ₹20,000.00 - ₹25,000.00 per month

Benefits:

Food provided Paid sick time Paid time off Provident Fund
Work Location: In person