Job Description

The Sous Chef - Indian Cuisine is responsible for leading and managing the Indian kitchen operations. This role ensures the consistent preparation of authentic Indian dishes, maintains food quality and hygiene standards, supervises kitchen staff, and supports the Executive Chef in overall culinary operations and menu planning.

Key Responsibilities:

Assist the Executive Chef in managing all aspects of the Indian kitchen operations. Supervise the preparation and presentation of Indian dishes (North Indian, South Indian, regional specialties, etc.). Ensure consistency in taste, quality, portioning, and presentation according to brand standards. Train, mentor, and manage kitchen staff, ensuring productivity and compliance with hygiene protocols. Monitor food cost, minimize waste, and ensure proper inventory control. Contribute to menu planning, recipe development, and daily specials with a focus on authentic Indian cuisine. Ensure adherence to food safety, HACCP, and hygiene standards at all times. Coordinate with purchasing and stores to ensure availability of quality ingredients. Maintain a clean, safe, and organized kitchen environment. Oversee kitchen operations during the absence of the Executive Chef.
Job Types: Full-time, Permanent

Pay: ₹50,000.00 - ₹60,000.00 per month

Benefits:

Health insurance Provident Fund
Schedule:

Day shift Morning shift
Supplemental Pay:

Performance bonus * Yearly bonus