Indian Cuisine Sous Chef

Description

Assist the Head Chef in daily kitchen operations focused on Indian cuisine.

Responsibilities and Duties

- Supervise and coordinate kitchen staff during preparation, cooking, and service. - Ensure dishes are prepared and presented according to recipes and standards. - Maintain high standards of food hygiene, cleanliness, and safety. - Contribute to menu development, including regional Indian dishes and seasonal specials. - Monitor food stock and assist with inventory control, ordering, and minimizing waste. - Train and mentor junior chefs and kitchen staff. - Step in and lead the kitchen when the Head Chef is absent. - Collaborate with front-of-house staff for smooth communication and guest satisfaction. - Ensure timely execution of food orders, especially during peak service hours.

Qualifications and Requirements

- Minimum 3–5 years experience in a professional kitchen with exposure to Indian cuisine. - Prior experience as a Sous Chef or Senior Line Cook preferred. - In-depth knowledge of traditional and regional Indian cooking techniques and ingredients. - Strong leadership and organizational skills. - Excellent communication and teamwork abilities. - Ability to thrive under pressure and multitask during service. - Passion for food quality, flavor, and presentation. - Food Safety & Hygiene Certification is a plus. - Willingness to work weekends, public holidays, and flexible shifts.

Working Condition

Working hours

Willingness to work flexible hours, including evenings and weekends