Indian Cuisine Sous Chef
Indian Cuisine Sous Chef
22
Jabalpur, Madhya Pradesh, India
Job Views:
Created Date: 2026-09-17
End Date:
Experience: 5 - 8 years
Salary: 60000
Industry: HoReCa
Openings: 1
Primary Responsibilities :
Lead and supervise Indian kitchen operations.
Plan and execute Indian menus in coordination with the culinary leadership.
Ensure authentic taste, presentation and consistency.
Supervise preparation of gravies, curries, breads, kebabs and other Indian specialties.
Manage kitchen team members and allocate daily responsibilities.
Ensure timely mise-en-place and service readiness.
Monitor food quality, wastage and portion control.
Maintain hygiene and food-safety standards.
Train and mentor junior culinary staff.
Coordinate with banquet/event teams for large-volume food production.
Support menu development and special-event requirements.
Experience Requirements:
5–8+ years of Indian cuisine experience.
Strong experience in hotel, luxury restaurant or banquet operations.
Excellent knowledge of Indian regional cuisines.
Strong leadership and team-management skills.
Experience handling high-volume catering/banquet operations preferred.
