Sous Chef is the second-in-command of the Indian kitchen, responsible for assisting the Executive Chef in all operational and culinary aspects. This leadership role focuses on ensuring the consistent, high-quality production of authentic Indian cuisine, managing kitchen staff, and controlling food costs.

Responsibilities

Kitchen Leadership:
Assume full operational command of the Indian kitchen in the absence of the Executive Chef.
Supervise and coordinate
all production shifts (mise en place and service).
Quality & Consistency:
Enforce strict adherence to all standardized recipes,
flavor profiles
, and presentation guidelines for all menu items, including Tandoor, Curry/Handi, and specialty dishes.
Cost Control:
Monitor and manage daily
food cost
metrics by overseeing accurate ordering, receiving, inventory, and implementing measures to minimize
wastage
and optimize portion control.
Team Management:
Actively participate in the
training, mentoring, and performance management
of the culinary team (Jr. Sous, CDP, Commis), ensuring a skilled and motivated workforce.
Hygiene & Safety:
Uphold and enforce the highest standards of
HACCP, food safety, and kitchen hygiene
across the entire section.
Menu Contribution:
Assist the Executive Chef in developing new, creative, and cost-effective menu items, specials, and seasonal offerings.

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