Indian Sous Chef

Job Description

Job Title: Sous Chef (Indian Cuisine Specialist) Location: Mumbai, Maharashtra, India Reports To: Head Chef / Executive Chef The Role: We are looking for a dedicated and experienced Sous Chef specializing in Indian cuisine, with 8-12 years of progressive culinary experience. You will be the Head Chef's right-hand in the Indian kitchen section, responsible for overseeing daily operations, ensuring culinary excellence, and maintaining the highest standards of quality and hygiene. This role requires deep expertise in various Indian cooking techniques, regional specialties, and strong leadership capabilities. Key Responsibilities: Culinary Excellence: Execute and oversee the preparation of a wide range of authentic and contemporary Indian dishes (e.g., North Indian, South Indian, Mughlai, Street Food). Ensure consistency in taste, quality, presentation, and portion control for all Indian dishes. Assist in the development and innovation of new Indian menu items and specials. Manage and monitor food production processes to minimize waste and maximize efficiency. Kitchen Management: Supervise and guide the junior chefs and kitchen staff in the Indian section. Oversee daily kitchen operations, including mise en place, cooking, and plating. Manage inventory for Indian ingredients, place orders, and ensure proper storage and rotation. Maintain a clean, organized, and efficient Indian kitchen workstation. Team Leadership & Training: Train and mentor junior culinary staff in Indian cooking techniques, recipes, and best practices. Foster a positive, collaborative, and disciplined work environment. Assist the Head Chef in scheduling and managing kitchen staff. Quality & Compliance: Strictly adhere to all food safety regulations, hygiene standards, and health codes (e.g., HACCP principles). Conduct regular quality checks of ingredients and finished dishes. Ensure all kitchen equipment is properly maintained and operated safely. What You'll Bring: Experience: 8-12 years of proven culinary experience, with a significant focus on authentic Indian cuisine, preferably in a reputable hotel, restaurant, or catering establishment. Expertise: In-depth knowledge of various regional Indian cuisines, spices, cooking methods, and traditional recipes. Leadership: Demonstrated ability to lead, motivate, and manage a kitchen team effectively. Skills: Strong organizational, communication, and problem-solving skills. Attention to Detail: Meticulous approach to food preparation, presentation, and hygiene. Education: Culinary degree/diploma from a recognized institution is preferred. Availability: Ability to work flexible hours, including evenings, weekends, and holidays. Job Type: Full-time Benefits: Food provided Provident Fund Schedule: Rotational shift Supplemental Pay: Yearly bonus Ability to commute/relocate: Lower Parel, Mumbai, Maharashtra: Reliably commute or planning to relocate before starting work (Required) Experience: Indian Food Cooking: 8 years (Required) Work Location: In person