Sous Chef – Indian Cuisine

Qualifications

Minimum 2 years as Sous Chef or 4 years as Chef de Partie in a luxury hotel or high‑standard restaurant

Strong expertise in Indian cuisine with menu knowledge across regions

Qualification in Culinary Arts / Kitchen Management preferred

Solid knowledge of HACCP, food hygiene, and safety standards

Good computer literacy (MS Office, Recipe Maintenance Systems)

Key Responsibilities Operational Excellence

Oversee and support daily production of Indian cuisine to ensure consistency, quality, and timely delivery

Maintain accurate mise‑en‑place planning and resource allocation across sections

Ensure adherence to brand standards, menu recipes, and portion control

Monitor food quality, storage, shelf life, and waste control

Maintain kitchen equipment and sanitation procedures at all times

Contribute to menu development, innovation, and seasonal offerings

Coordinate requests with satellite kitchens and F&B outlets

Guest Focus

Ensure exceptional service delivery to guests and internal customers

Resolve complaints promptly and professionally, ensuring proper follow‑up

Promote positive guest and colleague relationships

Financial Stewardship

Support food cost targets through purchasing control, yield testing, and waste reduction

Promote productivity through multi‑skilling and efficient use of resources

Utilize equipment responsibly, ensuring energy and cost efficiency

Leadership & Team Development

Supervise culinary colleagues and ensure proper skills, grooming, and behavior standards

Conduct ongoing coaching, training, and performance support

Build a positive, collaborative working environment while reinforcing GHM's Core Values

Oversee workforce scheduling aligned with business demands

Administration & Compliance

Ensure operating procedures and manuals are current and upheld

Participate in regular briefing meetings and performance reviews

Follow statutory, health, safety, fire, and hygiene regulations

Perform additional duties as requested by the Chef de Cuisine or management

Seniority level

Mid‑Senior level

Employment type

Full‑time

Job function

Management and Manufacturing

Industries : Hospitality

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