Sous Chef - Tandoor and Curry (Indian Cuisine)

AWJ; Dubai; On-site; AED 167,000 - 279,000; Full time

Job summary

AWJ is seeking an experienced Sous Chef – Tandoor & Curry to lead authentic Indian cooking with a focus on tandoor and curry dishes. You will support daily operations, supervise staff, and uphold high standards of taste, presentation, and portion control.

The role requires strong leadership, excellent communication, and solid knowledge of HACCP and food safety in a fast-paced kitchen environment. Prior experience in Indian cuisine is essential for success at AWJ in Dubai.

Qualifications

• Proven experience as Sous Chef or Senior CDP in Indian/Tandoor cuisine.
• Strong knowledge of Indian spices, curry preparation, and tandoor cooking techniques.
• Ability to work in a fast-paced kitchen environment.
• Good leadership and communication skills.
• Knowledge of food safety and HACCP standards.

Responsibilities

• Prepare and oversee authentic tandoor and curry dishes as per recipe and quality standards.
• Support the Head Chef in daily kitchen operations.
• Supervise and guide kitchen staff during food preparation and service.
• Ensure consistency in taste, presentation, and portion control.
• Monitor food hygiene, sanitation, and safety standards.
• Manage inventory, stock rotation, and minimize wastage.
• Train junior kitchen staff and maintain team discipline.
• Coordinate with procurement and operations teams when required.

Skills

Tandoor cooking

Curry preparation

Kitchen leadership

Food safety HACCP

Effective communication

Job description

We are looking for an experienced and passionate Sous Chef – Tandoor & Curry to support kitchen operations and ensure high-quality preparation of authentic Indian tandoor and curry dishes. The ideal candidate should have strong culinary skills, leadership abilities, and experience in managing kitchen operations in a fast-paced environment.

Key Responsibilities

• Prepare and oversee authentic tandoor and curry dishes as per recipe and quality standards.
• Support the Head Chef in daily kitchen operations.
• Supervise and guide kitchen staff during food preparation and service.
• Ensure consistency in taste, presentation, and portion control.
• Monitor food hygiene, sanitation, and safety standards.
• Manage inventory, stock rotation, and minimize wastage.
• Train junior kitchen staff and maintain team discipline.
• Coordinate with procurement and operations teams when required.

Requirements

• Proven experience as Sous Chef or Senior CDP in Indian/Tandoor cuisine.
• Strong knowledge of Indian spices, curry preparation, and tandoor cooking techniques.
• Ability to work in a fast-paced kitchen environment.
• Good leadership and communication skills.
• Knowledge of food safety and HACCP standards.