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Job Description
Job Title: Sous Chef/Head Chef – Indian Curries & Tandoor
Industry: Hotel & Restaurants Specialization: Indian Curries & Tandoor Salary: ₹50,000 - ₹80,000 per month Experience Required: 10-12 years
Location: NSP(Pacific Mall), Tagore Garden(Pacific Mall), Karkardooma, Hudson lane, Sector 65 Gurgoan, Ambience Mall.
Job Summary:
We are looking for a highly skilled and experienced Sous Chef specializing in Indian Curries and Tandoor to join our culinary team. The ideal candidate should have 10-12 years of experience in the hospitality industry, with a strong background in leading kitchen operations, menu planning, and maintaining quality standards.
Key Responsibilities:
Kitchen Operations & Team Management:
- Oversee the preparation and execution of Indian curries and tandoor dishes with authenticity and consistency.
- Supervise kitchen staff, ensuring proper training, performance management, and adherence to hygiene standards.
- Assist the Executive Chef in menu planning, portion control, and recipe development.
- Maintain food quality, taste, and presentation according to restaurant standards.
Inventory & Cost Control:
- Manage kitchen inventory, food ordering, and vendor coordination to ensure
optimum stock levels.
- Monitor and control food costs, minimizing waste while maintaining quality.
- Ensure compliance with food safety and hygiene regulations at all times.
Menu Development & Innovation:
- Assist in designing new dishes and seasonal menus, incorporating creativity while staying true to authentic flavors.
- Ensure consistency in taste, texture, and presentation across all dishes.
Operational Efficiency:
- Work closely with the front-of-house team to ensure smooth service and coordination.
- Maintain a clean, organized, and efficient kitchen environment.
- Handle kitchen-related issues promptly, ensuring minimal disruption to operations.
Key Requirements:
- Total Experience: 10-12 years in Indian cuisine including 5-7 years in a 4/5 star hotel, with a strong focus on curries and tandoor dishes.
- Expertise in traditional and modern Indian cooking techniques.
- Leadership skills to manage and train kitchen staff effectively.
- Strong understanding of kitchen hygiene and food safety standards.
- Ability to work in a fast-paced, high-pressure environment.
- Location: Preferably within 10-15 km for easy commute.
Perks & Benefits:
✔ Competitive salary of ₹40,000 - ₹70,000 per month
✔ Career growth opportunities within the hospitality industry
✔ Opportunity to work with an established culinary team
✔ Exposure to menu innovation and development
Designation
Sous Chef/Head Chef
Key Skills
Industry
Hospitality
Functional Area
Hotels
Employment Type
Full Time
Education
Graduation/Diploma
Job Type
Work From Office
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