Job Description

AI Overview An Indian Sous Chef supports the Executive/Head Chef by managing daily kitchen operations, specializing in authentic Indian cuisine, and supervising staff. Key duties include directing food preparation, ensuring consistent quality/presentation, managing inventory, training kitchen personnel, and maintaining strict food safety and hygiene standards. Key Responsibilities Culinary Leadership: Lead kitchen shifts, overseeing food preparation for all stations, particularly Indian specialties like tandoor, curries, and breads. Quality Control: Ensure high-quality, authentic flavors, proper plating, and consistency in food presentation. Staff Management: Supervise, train, mentor, and schedule line cooks, commis, and prep staff. Operational Support: Assist with menu development, recipe creation, and daily special planning. Inventory & Cost Control: Monitor food inventory levels, assist with ordering, and manage waste to meet budget goals. Health & Safety: Enforce sanitation, food handling, and safety regulations (HACCP). Required Skills and Qualifications Experience: Usually 3–5+ years in a high-volume hotel or restaurant, with specific expertise in Indian cuisine. Culinary Skills: In-depth knowledge of Indian spices, techniques (dum, tandoor, tawa), and regional specialties. Leadership: Ability to lead a team, delegate tasks, and work under pressure. Education: Culinary school diploma or degree is preferred. This role requires acting as the head chef in their absence.