Sous Chef / Head Chef (Indian Cuisine) (225-727)

The Sous Chef / Head Chef (Indian Cuisine) position is a vital role within our esteemed culinary team, responsible for overseeing and enhancing the Indian food offerings at our establishment. This role demands a creative and passionate chef with a deep understanding of Indian culinary traditions, flavors, and cooking techniques. The successful candidate will have the ability to lead and inspire a team, ensuring that every dish reflects authenticity and excellence. This role involves working closely with the Executive Chef to create an innovative menu that balances traditional Indian flavors with modern culinary trends. The Sous Chef / Head Chef will also be responsible for maintaining the highest kitchen standards, managing inventory, and ensuring an exceptional dining experience for guests.

Responsibilities

• Develop and create menus that showcase traditional and contemporary Indian dishes.
• Mentor and train kitchen staff on Indian culinary techniques and standards.
• Oversee the preparation, cooking, and presentation of meals to ensure quality.
• Collaborate with the management team to align kitchen operations with financial goals.
• Maintain high standards of hygiene and sanitation in the kitchen environment.
• Order, manage, and account for inventory to optimize food cost efficiency.
• Stay updated with the latest culinary trends and incorporate them when appropriate.
• Ensure all kitchen equipment is properly maintained and functional at all times.
• Coordinate with front-of-house staff to ensure seamless service delivery.
• Manage and resolve any kitchen conflicts or staff issues professionally.
• Prepare dishes to guest specifications and dietary requirements where applicable.
• Assist in planning and executing special events or menu tastings as required.

Requirements

• Proven experience as a Sous Chef or Head Chef specializing in Indian cuisine.
• In-depth knowledge of traditional and modern Indian cooking techniques.
• Ability to manage and inspire a team in a high-paced environment.
• Excellent communication skills to interact with kitchen staff and management.
• Culinary degree or equivalent professional experience in a related field.
• Strong understanding of food safety practices and health regulations.
• Proficiency in menu planning, food costing, and kitchen management software.
• Flexibility to work varied hours and under pressure in a dynamic setting.
• Passion for culinary excellence and a commitment to outstanding guest experience.