Indian Cuisine Sous Chef

About the role

5–8+ years of Indian cuisine experience. Experience handling high-volume catering/banquet operations preferred. 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.

What you'll do

• 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

What you need

• 5–8 yrs of experience
• Food production
• Food safety
• Any graduate