The Sous Chef – Indian Cuisine is responsible for supervising and managing daily operations of the Indian kitchen. Assists the Executive Chef in planning menus, developing recipes, maintaining quality standards, and ensuring efficient kitchen operations. Leads the team in preparing authentic Indian dishes while maintaining hygiene, consistency, and cost efficiency.
Key Responsibilities:
- Supervise and coordinate daily production in the Indian kitchen (curries, tandoor, biryanis, breads, regional specialties).
- Ensure authenticity, taste, and presentation of Indian dishes.
- Support Executive Chef in planning and designing Indian menus, including festivals, banquets, and special promotions.
- Develop and standardize recipes with proper portion and cost control.
- Train, coach, and motivate Commi chefs (Commi-1, 2, 3) and other junior staff.
- Monitor mise-en-place and ensure smooth operations during service.
- Maintain high levels of hygiene, food safety, and sanitation as per HACCP standards.
- Oversee inventory, storage, and requisitions for the Indian kitchen.
- Ensure minimal wastage and effective use of ingredients.
- Collaborate with F&B service teams to ensure timely delivery and guest satisfaction.
- Act as acting head of the Indian section in the absence of the Executive Chef.
Skills & Requirements:
- Strong expertise in Indian cuisine (curries, tandoor, breads, biryanis, regional cuisines).
- Leadership and supervisory skills to manage the Indian section team.
- Good knowledge of food costing, menu engineering, and stock control.
- Ability to multitask and handle high-pressure service periods.
- Creativity in developing new dishes and menus.
- Strong communication and organizational abilities.
Qualification & Experience:
- Diploma/Degree in Culinary Arts / Hotel Management.
- 5–8 years of professional experience in Indian kitchen, with at least 2–3 years in a supervisory role (Jr. Sous Chef / Sr. CDP / Sous Chef).
Job Type: Full-time
Pay: From ₹18,636.75 per month
Benefits:
- Food provided
Application Question(s):
- Are you experienced in menu planning and recipe standardization for Indian cuisine?
- Have you previously worked in a supervisory role (Sous Chef, Jr. Sous Chef, or Sr. CDP) in an Indian cuisine kitchen?
- How many years of professional experience do you have working in an Indian kitchen?
- What is your notice period?
- What is/was your CTC?
Work Location: In person
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