Sous Chef (Indian Cuisine)

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. Key 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 an…