Sous Chef

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.
• Preferable with experience in institutional catering and international school.