Sous Chef / Head Chef (Indian Cuisine) 24O25

We are seeking an experienced and passionate Sous Chef / Head Chef specializing in Indian cuisine to join our dynamic culinary team. As a key leader in our kitchen, you will be responsible for overseeing the preparation, cooking, and presentation of authentic Indian dishes. You will collaborate closely with other team members to ensure a high standard of culinary excellence and creativity while adhering to health and safety regulations. The ideal candidate will possess profound knowledge of Indian cooking techniques, ingredients, and spices, with the ability to inspire and mentor junior staff. If you have a strong work ethic, a creative flair, and a love for Indian gastronomy, we invite you to bring your talents to our kitchen and elevate our culinary offerings.

Responsibilities

• Oversee day-to-day kitchen operations and ensure smooth workflow.
• Lead the preparation and cooking of diverse Indian dishes with precision.
• Develop creative and appealing menu options that highlight Indian cuisine.
• Train and mentor junior kitchen staff to enhance their culinary skills.
• Maintain inventory and order supplies to ensure kitchen efficiency.
• Ensure consistency in food quality by adhering to standard recipes.
• Coordinate with restaurant management to plan special events and promotions.
• Conduct regular inspections of workstations and equipment for cleanliness.
• Enforce health and safety standards to meet regulatory compliance.
• Manage food costs and budgets to optimize kitchen profitability.
• Adapt recipes to accommodate dietary restrictions and customer preferences.
• Collaborate with the team to find innovative ways to enhance the menu.

Requirements

• Proven experience as a Sous Chef / Head Chef specializing in Indian cuisine.
• Strong understanding of Indian spices, herbs, and cooking techniques.
• Excellent leadership skills and ability to manage a diverse kitchen team.
• High level of creativity and passion for culinary arts and innovation.
• Experience with kitchen inventory management and food cost control.
• Formal culinary training or relevant certifications are highly desirable.
• Ability to work in a fast-paced environment while maintaining quality standards.