SOUS CHEF - INDIAN CUISINE @ GRAND HYATT MUMBAI HOTEL AND RESIDENCES
We are looking for a skilled and dedicated Sous Chef specializing in Indian Cuisine to join the prestigious culinary team at Grand Hyatt Mumbai Hotel and Residences. This role involves deputizing for the Chef De Cuisine and taking charge of the Indian kitchen section during service, ensuring the smooth flow of operations and upholding the highest quality standards for all dishes.
This position requires extensive hands-on experience in preparing authentic Indian dishes, strong supervisory skills, and a commitment to kitchen efficiency. The Sous Chef will assist with menu implementation, manage inventory specific to the Indian section, conduct staff training, and enforce strict adherence to the hotel’s health and sanitation policies. The ideal candidate must be a motivational leader who thrives in a fast-paced luxury hotel kitchen environment.
This position requires extensive hands-on experience in preparing authentic Indian dishes, strong supervisory skills, and a commitment to kitchen efficiency. The Sous Chef will assist with menu implementation, manage inventory specific to the Indian section, conduct staff training, and enforce strict adherence to the hotel’s health and sanitation policies. The ideal candidate must be a motivational leader who thrives in a fast-paced luxury hotel kitchen environment.
Key Requirements
At least 3 years of supervisory experience within an established Indian restaurant or luxury hotel kitchen.
Exceptional practical knowledge of Indian cooking techniques, including tandoor, gravies, and regional specialties.
Proven ability to manage daily service operations and maintain consistency under pressure.
Strong command of inventory control and waste reduction procedures.
Ability to train and mentor junior kitchen staff effectively.
Knowledge of local and international health and sanitation regulations.
Excellent communication skills for coordinating with F&B team members.
Flexibility and resilience to handle challenging service demands.
Certification from a recognized culinary program.
Demonstrated experience in managing kitchen schedules and assignments.