Jr. Sous Chef - Indian Curry Section
Reports to: Executive Sous Chef / Head Chef (Specialty Cuisine)
Supervises: CDPs, DCDPs, and Commis Chefs within the Indian curry section.
Core Purpose:
To provide direct leadership and hands-on management for the Indian curry section. This role is responsible for the authentic preparation, development, and consistency of all Indian curry dishes, pastes, and bases, acting as a technical expert and a line manager.
Detailed Job Description:
Section & Kitchen Leadership:
- Act as the day-to-day leader for the Indian curry section, directing the team of CDPs and commis during prep and service.
- Conduct daily briefings, assign tasks, and ensure the section is set up for success.
- Work closely with the Sous Chef and Head Chef on menu planning, costing, and kitchen administration for the section.
Culinary Expertise & Production:
- Possess deep, authentic knowledge of Indian cuisine, specifically regarding regional curries, spice blends (garam masala, chaat masala, etc.), and cooking techniques (bhuna, dum, tadka).
- Be responsible for the large-scale preparation of foundational curry bases (e.g., onion masala, makhani gravy), marinades, and specialty pastes, ensuring consistency batch after batch.
- Oversee the cooking, finishing, and garnishing of all curry dishes, ensuring they meet the defined standards for aroma, flavor, color, and texture.
- Manage the slow-cooking and tenderizing of meats for curries (e.g., for Rogan Josh, Nihari).
Quality, Consistency & Training:
- Implement and maintain detailed standard recipes (SPs) for every curry and base.
- Conduct regular taste tests and quality checks with the team to ensure absolute consistency.
- Train and develop junior chefs in the section on the intricacies of Indian spices, tempering, layering flavors, and traditional methods.
Inventory & Cost Control:
- Manage the section's inventory of spices, herbs, and specialty ingredients. Ensure proper storage to maintain potency.
- Monitor portion control, minimize waste, and assist in weekly inventory and ordering for the section.
- Have a strong understanding of food cost percentages related to the curry section.
Key Requirements:
- Extensive professional experience specializing in Indian cuisine, with a proven track record in a supervisory role (CDP or higher).
- Expert-level knowledge of Indian spices, their toasting, grinding, and blending.
- Demonstrated leadership skills with the ability to motivate, train, and maintain discipline.
- Strong organizational and communication skills, with the ability to work under pressure in a hot section.
