Sous Chef (Indian Cuisine)

Responsibilities

• Assist in overseeing daily food production and overall kitchen operations to ensure smooth service.
• Prepare and supervise the production of authentic Indian cuisine, ensuring consistency in taste, presentation, and quality.
• Support manpower planning and maintain effective communication with the kitchen team to ensure efficient workflow.
• Ensure food served meets quality, taste, nutrition, and food safety standards.
• Assist in planning and executing monthly rotating menus, seasonal promotions, banquet menus, and Indian specialty dishes in collaboration with the Head Chef/Unit Manager.
• Ensure proper preparation and handling of Indian spices, ingredients, marinades, curries, breads, tandoor items (if applicable), and other traditional cooking techniques while maintaining consistency and quality.
• Address and follow up on customer feedback regarding food quality and kitchen services, ensuring appropriate service recovery where necessary.
• Coordinate with the F&B team for daily and weekly banquet or event requirements.
• Ensure all kitchen operations comply with company policies, client requirements, and regulatory standards.
• Assist with administrative tasks, including inventory management, food costing, stock control, and operational reporting.
• Prepare and submit HR-related documentation (attendance, leave, timecards) for kitchen staff.
• Attend operational meetings and contribute ideas to improve kitchen efficiency and service quality.
• Assist in staff training, coaching, and performance evaluations.
• Ensure the safe and proper use of kitchen equipment and report faulty equipment promptly.
• Maintain high standards of food hygiene, workplace safety, and sanitation in accordance with company policies and regulatory requirements.
• Ensure accurate recording of food sampling logs, cooking core temperatures, and refrigerator/chiller temperature logs.
• Support the Head Chef and management during internal audits and visits from departments such as HR, Purchasing, Finance, and SEQ.
• Perform any other duties assigned by the Head Chef or management to support business operations.
• Key Requirements
• Minimum 4-5 years of relevant experience in a professional kitchen environment, preferably in a supervisory role.
• Proven hands-on experience in preparing authentic Indian cuisine within a commercial kitchen, restaurant, hotel, catering, or central kitchen environment.
• Knowledge of traditional Indian cooking techniques, spices, ingredients, recipes, and regional Indian dishes.
• Strong verbal and written communication skills.
• Good organizational skills with the ability to prioritize work in a fast-paced environment.
• Strong interpersonal and leadership skills to supervise and motivate kitchen staff.
• Understanding of menu planning, food costing, inventory control, and kitchen operations.
• Customer-focused with the ability to respond professionally to feedback.
• Team player committed to maintaining high culinary standards.
• Knowledge of food hygiene, workplace safety, and food safety regulations.

Additional Information

Job Summary The Sous Chef supports the Head Chef in managing daily kitchen and back-of-house operations, including menu planning, cost control, staff supervision, administration, and maintaining hygiene and safety standards. The role ensures smooth workflow, consistent food quality, and adherence to company procedures and regulatory requirements. The successful candidate should have hands-on experience in preparing authentic Indian cuisine and be able to support the planning, preparation, and execution of Indian menu offerings while maintaining consistent quality and food safety standards.

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