Sous Chef, Indian Cuisine

About the Role

This is a full-time, on-site role based in Bengaluru for a Sous Chef specializing in Indian cuisine. The Sous Chef will support the Executive Chef in planning and executing Indian menus across the hotel’s restaurants and events, ensuring consistent quality, presentation, and flavor.

Key Responsibilities

• Supervising kitchen operations.
• Overseeing food preparation and cooking.
• Monitoring inventory and ordering supplies.
• Ensuring adherence to hygiene, safety, and HACCP standards.
• Training and mentoring kitchen team members.
• Coordinating with service staff for smooth service.
• Assisting with menu development, seasonal specials, and cost control.
• Helping maintain a collaborative, respectful work environment while upholding the hotel’s brand standards.

Requirements & Tech Stack

• Indian cuisine expertise, including regional specialties, ingredient knowledge, and traditional cooking techniques.
• Proficiency in kitchen operations, including food preparation, station management, and service coordination.
• Skills in menu planning, recipe development, portion control, and basic food cost management.
• Knowledge of food safety, sanitation, and hygiene standards, with experience implementing HACCP or similar systems.
• Leadership abilities to supervise, train, and motivate kitchen team members in a fast-paced environment.
• Effective communication and collaboration skills for working with culinary, service, and management teams.
• Ability to work flexible hours, including weekends and holidays, as required by hotel operations.

Qualifications

• Relevant culinary education or professional chef training; formal certification in culinary arts is an advantage.
• Prior experience as a Sous Chef or senior Chef de Partie in upscale hotels or restaurants focused on Indian cuisine.