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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