Sous Chef – Indian Cuisine

Responsibilities

• Assist the Head Chef in planning and executing comprehensive menus featuring curries, biryanis, breads (naan, roti), dosas, Chettinad-style dishes, and vegetarian options to deliver authentic flavors and consistent quality
• Supervise kitchen sections such as tandoor, hot kitchen, and appetizers to ensure consistency, portion control, and timely service during peak hours
• Train and mentor junior kitchen staff by conducting tastings and enforcing recipe standardization to maintain high culinary standards
• Monitor and control food costs, minimize wastage, manage inventory levels of spices, meats, and produce, and coordinate supplier orders to optimize kitchen operations
• Ensure compliance with SFA, HACCP, food safety, and hygiene standards to maintain a safe and sanitary kitchen environment
• Assume Head Chef responsibilities when required and prepare detailed shift reports on production and kitchen performance to support operational continuity
• Collaborate with front-of-house teams to ensure timely service and accommodate dietary requirements, enhancing guest satisfaction
• Work rotating shifts including weekends, public holidays, and special events to support continuous kitchen operations

Required competencies and certifications

• Demonstrated culinary experience of 3–5 years, including at least 2 years in a Sous Chef or supervisory role in a restaurant or hotel kitchen
• Proficient hands-on skills in Indian cooking techniques, flavor balancing, and bulk food preparation to deliver authentic dishes
• Proven leadership skills to manage kitchen teams effectively in high-pressure environments
• Ability to work 10–12 hour shifts in a fast-paced kitchen setting to meet operational demands
• Effective communication skills to coordinate with team members and other departments
• Basic proficiency in inventory management and POS systems to support kitchen logistics

Preferred competencies and qualifications

• Diploma in Culinary Arts or Hospitality Management to enhance culinary knowledge and management skills
• Experience working in regulated food service environments or high-volume catering operations to handle complex kitchen demands
• Familiarity with halal kitchen processes or menu development initiatives to support diverse customer needs