Indian Cuisine Sous Chef

4 weeks ago

Singapore KUISINE KONCEPTS PTE. LTD. Full time
Roles & Responsibilities

We are passionate about delivering authentic Indian culinary experiences that celebrate tradition, flavor, and creativity. We are looking for a skilled and motivated Sous Chef with a strong foundation in Indian cuisine to support our kitchen leadership and ensure high standards in food quality and consistency.

Key Responsibilities
  • Assist the Head Chef in overseeing daily kitchen operations with a focus on Indian cuisine.
  • Supervise and coordinate kitchen staff during preparation, cooking, and service.
  • Ensure dishes are prepared and presented according to established recipes and standards.
  • Maintain high standards of food hygiene, cleanliness, and safety in the kitchen.
  • Contribute to menu development, especially with regional Indian dishes and seasonal specials.
  • Monitor food stock and assist with inventory control, ordering, and minimizing food waste.
  • Train and mentor junior chefs and kitchen staff, ensuring skill development and kitchen efficiency.
  • Ensure timely execution of food orders, especially during busy service hours.
  • Step in and lead the kitchen when the Head Chef is absent.
  • Collaborate with the front-of-house team to ensure smooth communication and guest satisfaction.
Requirements
  • Minimum 3–5 years of experience in a professional kitchen, with strong exposure to Indian cuisine.
  • Prior experience as a Sous Chef or Senior Line Cook is preferred.
  • In-depth knowledge of traditional and regional Indian cooking techniques and ingredients.
  • Strong leadership and organizational skills.
  • Excellent communication and teamwork abilities.
  • Ability to thrive under pressure and manage multiple tasks during service.
  • Passion for food quality, flavor, and presentation.
  • Food Safety & Hygiene Certification is a plus.
  • Willingness to work weekends, public holidays, and flexible shifts.
Tell employers what skills you have

Leadership
Ingredients
Food Safety
Cooking
Food Quality
Inventory
Sanitation
Fine Dining
HACCP
Scheduling
Directing
Food Service

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