Indian Sous Chef

Position Summary:The Indian Sous Chef is one of the lead culinary persons responsible for supervising all culinary operations for a location. Essential Functions: • Prepare and cook authentic Indian dishes, including curries, tandoori dishes, biryanis, and various regional specialties. • Create and develop new recipes while ensuring the authenticity and quality of traditional Indian cuisine. • Maintain high standards of food preparation, presentation, and hygiene. • Manage the Indian station and kitchen operations, including ingredient sourcing, inventory control, and kitchen equipment maintenance. • Train and supervise kitchen staff to ensure smooth operations and adherence to food safety regulations. • Collaborate with the Executive Chef and Culinary team to design menus, plan special events, and cater to specific dietary requirements. • Ensure consistent taste, flavor, and texture of dishes through effective quality control measures. Requirements: • Proven experience as an Indian Chef/Cook, preferably in a high-volume establishment/ restaurant or hotel. • In-depth knowledge of Indian culinary traditions, spices, and cooking techniques. • Strong creativity and ability to develop innovative recipes while staying true to traditional flavors. • Excellent organizational skills and ability to work efficiently in a fast-paced environment. • Outstanding attention to detail and commitment to maintaining high culinary standards. • Exceptional communication and leadership skills to effectively manage kitchen staff. • Trains and leads kitchen personnel • Supervises/coordinates all related culinary activities • Estimates food consumption and requisition or purchase food • Selects and develops recipes and standardize production recipes to ensure consistent quality • Establishes presentation technique and quality standards, and plans and prices menus • Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen • Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques Qualifications: • Requires at least 3 years in a related position • Requires at least 2-3 years of post-high school education, preferably a culinary degree • Requires advanced knowledge of the principles and practices within the food profession • Requires experiential knowledge of management of people and/or problems. • Requires verbal, reading, and written communication skills Job Type: Full-time Pay: $80,000.00 - $98,000.00 per year Work Location: In person