Sous Chef

Role Overview

We are looking for a hands-on Sous Chef with strong expertise in Indian cuisine and tandoor operations for bulk and corporate catering. The candidate will lead the production team and ensure consistent taste, food safety, portion control and timely dispatch.

Key Responsibilities

· Plan and supervise bulk preparation of Indian main courses, gravies, dals, rice dishes, regional specialities and accompaniments.

· Manage tandoor production, including marinades, kebabs, tikkas, rotis, naans and other breads.

· Prepare production schedules based on approved menus, meal counts and dispatch timelines.

· Maintain standard recipes, consistent taste, portion sizes and presentation across client locations.

· Plan batch cooking to maintain freshness and meet service schedules.

· Supervise cooks, commis chefs and kitchen helpers; allocate duties and train the team.

· Plan ingredient requirements and monitor stock availability, yield and consumption.

· Control food costs and minimise preparation wastage and overproduction.

· Check incoming ingredients for quality and ensure correct storage, labelling and stock rotation.

· Maintain kitchen hygiene, temperature records, cleaning schedules and food safety procedures.

· Ensure proper segregation and handling of vegetarian, non-vegetarian and allergen-containing food.

· Coordinate with packing, dispatch and site teams to ensure correct quantities and timely deliveries.

· Support menu rotation, food trials, festive menus, special events and resolution of client feedback.

· Manage kitchen operations in the absence of the Head Chef.

Experience & Qualifications

· Preferably 6–10 years of relevant kitchen experience, including at least 2 years in a supervisory role.

· Proven experience in bulk catering, corporate cafeterias, institutional kitchens or central kitchen operations.

· Strong practical expertise in both Indian cooking and tandoor production.

· Ability to independently manage high-volume production and lead a kitchen team under time pressure.

· Working knowledge of food costing, recipe standardisation, inventory control and food safety.

· Hotel Management or Food Production qualification preferred. Candidates with strong relevant practical experience will also be considered.

Key Skills

• Bulk Production Planning | Indian & Tandoor Expertise | Team Supervision | Food Quality | Cost & Wastage Control | Hygiene & Food Safety | Timely Dispatch