Sous Chef

Job Summary:

The Sous Chef plays a key leadership role within the hotel’s culinary department, supporting the Executive Chef in managing all kitchen operations across dining outlets, banquets, and room service. We are looking for a passionate and skilled Sous Chef – Indian Cuisine to join our kitchen team. This role is ideal for someone with a strong foundation in Indian culinary techniques and a desire to grow into a leadership position. He role includes supervising kitchen staff, coordinating with F&B teams, managing inventory, and assisting in menu development.

Key Responsibilities:

• Assists the Sous Chef in managing daily kitchen operations with a strong focus on Indian cuisine.
• Prepares diverse Indian dishes, maintains quality and hygiene standards, supports inventory control, and ensures smooth workflow during peak hours.
• Supervises and trains kitchen staff, contributes to new menu development, and takes charge in the Sous Chef’s absence.
• Maintain cleanliness and hygiene standards as per FSSAI and other food safety regulations.

Requiremnts:

• Minimum 3 years of experience in a professional kitchen, specializing in Indian cuisine.
• Strong knowledge of traditional Indian spices, ingredients, and cooking techniques (tandoor, curries, biryanis, etc.).
• Familiarity with food safety and hygiene standards (FSSAI knowledge preferred).
• Strong leadership, communication, and team management skills.
• Will be able to work and allocate in different scheduler allocate to individuals.

Job Types: Full-time, Permanent

Pay: ₹20,000.00 - ₹25,000.00 per month

Benefits:

• Food provided
• Paid sick time
• Paid time off
• Provident Fund

Work Location: In person