Job Description

Sous Chef - Indian Cuisine will assist the Executive Chef/Head Chef in planning, preparing, and executing authentic Indian dishes. This role involves supervising kitchen operations, ensuring food quality and consistency, training junior staff, and maintaining high standards of hygiene and cost control.

Key Responsibilities:

Assist the Executive Chef in daily kitchen operations with a focus on Indian cuisine. Plan, prepare, and supervise the cooking of authentic Indian dishes (North Indian, South Indian, regional specialties). Ensure consistency in taste, presentation, and portion control. Train, guide, and supervise junior chefs, commis, and kitchen staff. Maintain stock levels, monitor wastage, and ensure proper storage of ingredients. Implement and follow HACCP, food safety, and hygiene standards. Collaborate with the F&B team to create seasonal Indian menus, banquets, and special promotions. Control food costs through efficient planning, portioning, and resource utilization. Ensure smooth operation of the kitchen during peak hours and events. Address customer feedback and adjust recipes or presentation when required.

Requirements:

Proven experience as a Sous Chef or Senior CDP specializing in Indian cuisine. Strong knowledge of regional Indian cooking styles, spices, and techniques. Culinary degree or diploma preferred. Leadership and team management skills. Excellent time management and organizational skills. Ability to work under pressure in a fast-paced environment. Knowledge of food safety and kitchen hygiene practices.
Job Type: Full-time

Pay: ₹40,000.00 - ₹45,000.00 per month

Benefits:

Cell phone reimbursement Food provided Paid sick time * Provident Fund