Sous Chef ( Indian Cuisine)

PRIMARY RESPONSIBILITIES:

• Ensure the preparation and presentation of food meet the highest standards of quality, taste, freshness, and visual appeal in alignment with Michelin star expectations.


• Conduct routine tasting of dishes to ensure culinary excellence, consistency in seasoning, temperature, and portioning, with attention to refined plating techniques.


• Verify that all ingredients used are of premium quality, adhering strictly to cost control measures and supplier specifications.


• Support the Executive Chef in menu development, seasonal and à la carte offerings, inventory management, and procurement while maintaining optimal kitchen efficiency.


• Maintain rigorous standards of hygiene and food safety in accordance with international HACCP principles and internal SOPs.


• Supervise kitchen operations, ensuring all dishes are prepared to specification and service is executed with precision and timeliness.


• Provide real-time communication and coordination with line cooks and prep teams to ensure smooth kitchen flow and guest satisfaction.


• Facilitate interdepartmental communication regarding menu changes, dietary requirements, allergen considerations, and special culinary events.


• Ensure all team members are equipped with accurate recipes, quality ingredients, mise en place, and the tools required for efficient execution.


• Execute and enforce standardized recipes and presentation guidelines to maintain culinary identity and consistency.


• Monitor food wastage, portion control, and storage protocols to support sustainability initiatives and cost controls.


• Collaborate with the Food Service Coordinator to ensure kitchen cleanliness, organization, and compliance with sanitation standards.


• Participate in the ongoing training and development of culinary staff, identifying skill gaps and coaching team members to elevate performance.


• Provide feedback and suggestions during weekly menu reviews and tastings, contributing innovative ideas rooted in culinary trends and guest feedback.


• Ensure full awareness and adherence to hotel emergency procedures, including fire, first aid, health & safety, and security protocols.


• Assist in recruitment, orientation, performance evaluations, and disciplinary actions in collaboration with the Executive Chef and HR.


• Propose and manage kitchen staffing schedules to align with business volume and service quality expectations.


• Support sustainability efforts by minimizing resource consumption, reducing food waste, and promoting eco-conscious practices.


• Conduct regular food tastings across departments to ensure standards are upheld throughout the operation.


• Undertake any additional responsibilities or projects as assigned by the Executive Chef.

REPORTING & COMMUNICATION:

• Reports directly to the Executive Chef


• Supervises kitchen teams across Namak, including line cooks, prep cooks, and stewarding staff


• Collaborates with other department managers to ensure alignment and excellence in service delivery

QUALIFICATIONS & REQUIREMENTS:

• Minimum 1 year experience as Sous Chef in a luxury 5-star hotel or Michelin star establishment


• Strong expertise in Indian, fine dining and Michelin star restaurantDemonstrated understanding of HACCP and international food safety standards


• Proven ability to manage food and labor costs, control inventory, and optimize kitchen resources while maintaining culinary excellence


• Passion for menu development, innovation, and exceptional guest experience


• Effective leadership, communication, and team-building skills with a hands‑on, lead‑by‑example approach


• Committed to continuous improvement, sustainability, and maintaining the prestige of a Michelin‑level operation