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.

Jr. Sous Chef - Indian Curry Section jobs

Jr. Sous Chef - Indian Curry Section