Work from Office
Full Time
The Sous Chef Indian is responsible for supporting the Executive Chef in managing the Indian kitchen operations, ensuring high standards of food quality, authenticity, hygiene, and presentation. The role involves supervising kitchen staff, menu execution, cost control, and maintaining consistency in traditional and contemporary Indian cuisine.
Key Responsibilities
Assist the Executive Chef in day-to-day Indian kitchen operations
Prepare, cook, and present authentic Indian dishes (North, South, regional & tandoor as applicable)
Ensure consistency in taste, portion control, and presentation
Supervise, train, and motivate commis chefs and kitchen staff
Maintain food quality, hygiene, and safety standards as per FSSAI/HACCP
Assist in menu planning, recipe standardization, and food costing
Monitor inventory, minimize wastage, and control food costs
Ensure timely preparation and service during operations and events
Coordinate with other kitchen sections for smooth service
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