Sous Chef

JOB DESCRIPTION – SOUS CHEFIndian RestaurantPosition: Sous Chef

Department: Kitchen / Culinary

Location: [Karachi Biryani House - Balewadi,Pune]

Employment Type: Full-Time

Job SummaryWe are looking for an experienced and passionate Sous Chef to support in managing the kitchen operations of our Indian restaurant. The Sous Chef will be responsible for maintaining high standards of food quality, consistency, hygiene, presentation, and kitchen efficiency while leading and supervising the kitchen team.Compliance with FSSAI standards.

The ideal candidate should have strong knowledge of Indian cuisine, including regional dishes, traditional cooking techniques, spices, sauces, marinades, breads, curries, tandoor operations, and modern Indian presentation.

• Key Responsibilities1. Kitchen Operations
• Ensure smooth and efficient food production during service.
• Supervise kitchen staff and allocate duties according to business requirements.
• Maintain high standards of food quality, taste, consistency, and presentation.
• Ensure all dishes are prepared according to approved recipes and restaurant standards.
• Monitor preparation, cooking, plating, and service procedures.
• Take responsibility for the kitchen in the absence of the Head Chef.
• 2. Indian Cuisine ExpertisePrepare and supervise the preparation of authentic Indian dishes.
• Demonstrate strong knowledge of North Indian, , regional, vegetarian, and non-vegetarian cuisine.
• Oversee preparation of curries, gravies, kebabs, tandoor items, biryanis, breads, chutneys, marinades, and accompaniments.
• Maintain correct use and balance of Indian spices and seasonings.
• Ensure consistency of recipes, portion sizes, and presentation.
• 3. Food Safety & HygieneEnsure strict compliance with food safety and hygiene standards.
• Monitor correct food storage, labeling, temperature control, and FIFO procedures.
• Ensure kitchen equipment, workstations, utensils, and storage areas are clean and properly maintained.
• Conduct regular checks to prevent cross-contamination and food wastage.
• Ensure the kitchen team follows all company and local food safety regulations.
• 4. Team LeadershipTrain, guide, and motivate chefs, commis chefs, kitchen assistants, and other kitchen personnel.
• Monitor staff performance and provide constructive feedback.
• Assist with staff scheduling and daily kitchen assignments.
• Maintain discipline, teamwork, and professional standards within the kitchen.
• Support the Head Chef in developing the skills of junior kitchen staff.
• 5. Stock & Cost ControlMonitor daily food preparation and ingredient requirements.
• Assist with stocktaking and inventory control.
• Check the quality and quantity of incoming ingredients.
• Minimize food waste through proper planning, storage, and portion control.
• Assist the Head Chef with food-cost management and maintaining agreed food-cost targets.
• Report shortages, wastage, damaged goods, or quality issues promptly.
• 6. Menu & Recipe Development Developing new dishes and seasonal menus.
• Contribute ideas for Indian specialties, chef's specials, and menu improvements.
• Test recipes and maintain standardized recipe specifications.
• Ensure all recipes are consistently followed by the kitchen team.
• 7. Service & Quality ControlMonitor food leaving the kitchen to ensure correct quality and presentation.
• Coordinate effectively with the restaurant service team during busy periods.
• Ensure orders are prepared accurately and within required service times.
• Resolve kitchen-related issues quickly and professionally.
• Maintain a clean, organized, and efficient kitchen throughout service.
• Required Qualifications & ExperienceMinimum 3–5 years of professional kitchen experience, preferably in Indian restaurants.
• Previous experience as a Sous Chef, Junior Sous Chef, Chef de Partie, or Senior Chef.
• Strong knowledge of Indian cuisine and cooking techniques.
• Experience managing and supervising a kitchen team.
• Good understanding of food safety, hygiene, and HACCP principles.
• Knowledge of stock control, portion control, and food-cost management.
• Ability to work effectively under pressure in a fast-paced restaurant environment.
• Culinary qualification is preferred but not mandatory if the candidate has strong relevant experience.
• Key SkillsStrong leadership and team-management skills
• Excellent knowledge of Indian cuisine
• Good organization and time management
• Attention to detail
• Consistency in food preparation
• Strong communication skills
• Creativity and passion for food
• Ability to work under pressure
• Problem-solving skills
• Knowledge of food safety and hygiene
• Cost-conscious approach to kitchen operations

Personal AttributesThe successful candidate should be:

• Professional and reliable
• Passionate about Indian cuisine
• A strong team player
• Disciplined and organized
• Positive and solution-oriented
• Able to lead by example
• Committed to maintaining high culinary standards

Performance ExpectationsThe Sous Chef will be expected to consistently deliver:

• High-quality and consistent food
• Efficient kitchen operations
• Excellent hygiene and food-safety standards
• Effective team performance
• Controlled food costs and minimal wastage
• Timely service
• Consistent adherence to recipes and presentation standards
• A positive and professional kitchen environment

Salary: 30000 to 40000 can be negotiated

Start Date: Immediate