Job Description

We are seeking an experienced and passionate Sous Chef to support the Executive Chef in leading the kitchen operations of our fine dining Indian restaurant. The ideal candidate will possess strong expertise in authentic and contemporary Indian cuisine, exceptional leadership skills, and a commitment to delivering outstanding culinary experiences while maintaining the highest standards of quality, hygiene and presentation.

Key Responsibilities:

Kitchen Operations :

•  Assist the Executive Chef in managing daily kitchen operations.
•  Oversee food preparation, cooking, plating, and service to ensure consistency and excellence.
•  Ensure all dishes are prepared according to established recipes, portion standards, and presentation guidelines.
•  Maintain smooth kitchen workflow during service periods.
•  Ensure compliance with food safety, sanitation and hygiene regulations.
•  Monitor proper food storage, labeling, and stock rotation (FIFO).

Culinary Excellence :

•  Demonstrate expertise in regional Indian cuisines.
•  Monitor food quality, taste, texture and presentation before service.
•  Contribute to menu development, seasonal specials and innovative dish creation.

Team Leadership :

•  Supervise, train, and mentor junior chefs, commis chefs and kitchen assistants.
•  Conduct daily briefings and coordinate staff schedules.
•  Foster a positive, disciplined and professional kitchen culture.
•  Support recruitment and performance evaluations of kitchen staff.

Cost Control & Inventory Management :

•  Assist in inventory control and ordering of food supplies
•  Monitor food costs and minimize wastage.
•  Ensure accurate stock levels and efficient use of ingredients.
•  Work closely with suppliers to maintain product quality and availability.

Job Requirements

Experience :

• Minimum of 5 years of experience in culinary experience
• Strong knowledge of authentic and modern Indian cuisine.
• Culinary degree, diploma, or equivalent professional training preferred.
• Knowledge of food costing, inventory management and kitchen administration.

Skills :

• Advanced culinary and plating skills
• Strong leadership and team management abilities.
• Ability to perform effectively under pressure.
• Attention to detail and commitment to quality.
• Strong communication and interpersonal skills.

Skills