Jr Sous Chef - Indian Contemprory

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Job Summary:

Junior Sous Chef

Key Responsibilities:

• Assist the Chef in managing day-to-day kitchen operations.
• Prepare and cook Indian dishes (North, South, regional specialties, etc.) with precision and consistency.
• Oversee kitchen stations and ensure food is prepared according to recipes and standards.
• Supervise and guide Commis Chefs and Kitchen Assistants.
• Ensure quality control and presentation standards are consistently met.
• Maintain cleanliness and sanitation of all kitchen areas according to FSSAI and internal guidelines.
• Monitor inventory, assist in ordering supplies, and minimize food wastage.
• Collaborate on menu development, daily specials, and seasonal offerings.
• Uphold food safety and hygiene regulations at all times.
• Step in for the Sous Chef in their absence and ensure kitchen operations continue smoothly.

Requirements:

• Proven experience (3–5 years) in an Indian kitchen, with at least 1 year in a senior role.
• Strong knowledge of Indian cooking techniques, ingredients, spices, and traditional methods.
• Ability to work under pressure in a fast-paced environment.
• Team-oriented with excellent communication and leadership skills.
• Formal culinary training or relevant certifications preferred.
• Familiarity with food safety standards (FSSAI or equivalent).
• Flexibility to work shifts, weekends, and public holidays.

Desirable Traits:

• Passion for Indian cuisine and a willingness to innovate within tradition.
• Attention to detail and a commitment to maintaining high culinary standards.
• Strong organizational and time management skills.
• Enthusiastic, energetic, and reliable.