Sous Chef ( Indian Cuisine)

Dusit Thani Laguna Singapore; Abu Dhabi; On-site; AED 173,000 - 260,000; Full time

Job summary

Dusit Thani Laguna Singapore is seeking a Sous Chef to support the Executive Chef in delivering Indian-inspired fine dining at a Michelin-level standard. You will lead kitchen operations, ensure consistency in taste, temperature, and plating, and mentor line cooks and prep teams.

You will contribute to menu development, seasonal offerings, inventory management, and procurement while upholding HACCP and strict cost controls.

Qualifications

• Minimum 1 year experience as Sous Chef in a luxury 5-star hotel or Michelin star establishment.
• Strong expertise in Indian, fine dining and Michelin star restaurant standards.
• Proven ability to manage food and labor costs, inventory, and optimize kitchen resources.
• Passion for menu development, innovation, and guest experience.
• Effective leadership, communication, and hands-on coaching of the team.

Responsibilities

• Ensure the preparation and presentation of food meets Michelin star standards.
• Conduct routine tastings to ensure consistency in seasoning, temperature, and portioning.
• Verify premium ingredients and adhere to cost controls and supplier specs.
• Assist in menu development, seasonal offerings, inventory management, and procurement.
• Maintain hygiene and food safety in line with HACCP principles and SOPs.
• Supervise kitchen operations ensuring dishes meet spec and service is timely.
• Provide real-time coordination with line cooks and prep teams for smooth kitchen flow.
• Communicate menu changes, dietary needs, allergens, and events interdepartmentally.
• Ensure recipes, ingredients, mise en place, and tools are available for efficient execution.
• Enforce standardized recipes and presentation guidelines to maintain culinary identity.
• Monitor wastage, portion control, and storage to support sustainability and cost control.
• Collaborate with Food Service Coordinator on cleanliness and sanitation compliance.
• Participate in training and development of culinary staff; identify skill gaps and coach.

Skills

Culinary leadership

Menu development

Quality control

Food safety HACCP

Job description

PRIMARY RESPONSIBILITIES:

• Ensure the preparation and presentation of food meet the highest standards of quality, taste, freshness, and visual appeal in alignment with Michelin star expectations.


• Conduct routine tasting of dishes to ensure culinary excellence, consistency in seasoning, temperature, and portioning, with attention to refined plating techniques.


• Verify that all ingredients used are of premium quality, adhering strictly to cost control measures and supplier specifications.


• Support the Executive Chef in menu development, seasonal and à la carte offerings, inventory management, and procurement while maintaining optimal kitchen efficiency.


• Maintain rigorous standards of hygiene and food safety in accordance with international HACCP principles and internal SOPs.


• Supervise kitchen operations, ensuring all dishes are prepared to specification and service is executed with precision and timeliness.


• Provide real-time communication and coordination with line cooks and prep teams to ensure smooth kitchen flow and guest satisfaction.


• Facilitate interdepartmental communication regarding menu changes, dietary requirements, allergen considerations, and special culinary events.


• Ensure all team members are equipped with accurate recipes, quality ingredients, mise en place, and the tools required for efficient execution.


• Execute and enforce standardized recipes and presentation guidelines to maintain culinary identity and consistency.


• Monitor food wastage, portion control, and storage protocols to support sustainability initiatives and cost controls.


• Collaborate with the Food Service Coordinator to ensure kitchen cleanliness, organization, and compliance with sanitation standards.


• Participate in the ongoing training and development of culinary staff, identifying skill gaps and coaching team members to elevate performance.


• Provide feedback and suggestions during weekly menu reviews and tastings, contributing innovative ideas rooted in culinary trends and guest feedback.


• Ensure full awareness and adherence to hotel emergency procedures, including fire, first aid, health & safety, and security protocols.


• Assist in recruitment, orientation, performance evaluations, and disciplinary actions in collaboration with the Executive Chef and HR.


• Propose and manage kitchen staffing schedules to align with business volume and service quality expectations.


• Support sustainability efforts by minimizing resource consumption, reducing food waste, and promoting eco-conscious practices.


• Conduct regular food tastings across departments to ensure standards are upheld throughout the operation.


• Undertake any additional responsibilities or projects as assigned by the Executive Chef.

REPORTING & COMMUNICATION:

• Reports directly to the Executive Chef


• Supervises kitchen teams across Namak, including line cooks, prep cooks, and stewarding staff


• Collaborates with other department managers to ensure alignment and excellence in service delivery

QUALIFICATIONS & REQUIREMENTS:

• Minimum 1 year experience as Sous Chef in a luxury 5-star hotel or Michelin star establishment


• Strong expertise in Indian, fine dining and Michelin star restaurantDemonstrated understanding of HACCP and international food safety standards


• Proven ability to manage food and labor costs, control inventory, and optimize kitchen resources while maintaining culinary excellence


• Passion for menu development, innovation, and exceptional guest experience


• Effective leadership, communication, and team-building skills with a hands‑on, lead‑by‑example approach


• Committed to continuous improvement, sustainability, and maintaining the prestige of a Michelin‑level operation