The Sous Chef is responsible for preparing and managing the production of authentic Indian dishes. This role requires in-depth knowledge of Indian cuisine, high‑volume cooking experience, and the ability to lead kitchen staff to ensure food quality, consistency, and hygiene standards.
Responsibilities - Plan and execute a variety of Indian dishes across multiple regional styles.
- Maintain consistency in taste, presentation, and portion control.
- Manage kitchen operations, including inventory, prep, and cleaning schedules.
- Train and supervise junior chefs and kitchen assistants.
- Ensure compliance with food safety and sanitation regulations.
Requirements - Minimum 5 years’ experience in Indian cuisine.
- Formal culinary training preferred.
- Proven leadership and team management skills.
- Strong understanding of spices, cooking methods, and dietary variations.
- Prefer...