The Sous Chef is responsible for preparing and managing the production of authentic Indian dishes. This role requires in-depth knowledge of Indian cuisine, high-volume cooking experience, and the ability to lead kitchen staff to ensure food quality, consistency, and hygiene standards.

Responsibilities:

Plan and execute a variety of Indian dishes across multiple regional styles.

Maintain consistency in taste, presentation, and portion control.

Manage kitchen operations, including inventory, prep, and cleaning schedules.

Train and supervise junior chefs and kitchen assistants.

Ensure compliance with food safety and sanitation regulations.

Requirements:

Minimum 5 years' experience in Indian cuisine.

Formal culinary training preferred.

Proven leadership and team management skills.

Strong understanding of spices, cooking methods, and dietary variations.

Preferable with expe...