Sous Chef Indian Cuisine

Ohris; Hyderabad; On-site; INR 600,000 - 900,000; Full time

Job summary

Ohri’s in Hyderabad invites a skilled Sous Chef – Indian Cuisine to join our flagship restaurant. You will support the Head Chef in planning, preparing, and executing authentic Indian menus across service periods, ensuring consistency in taste, presentation, and portions.

You will supervise kitchen staff, manage mise en place, monitor hygiene, and coordinate with service teams for smooth order flow. You’ll contribute to menu development and seasonal specials that reflect Ohri’s culinary legacy.

Qualifications

• Strong foundation in Indian cuisine with regional dishes and techniques.
• Hands-on kitchen operations, line management and service coordination.
• Knowledge of food safety, hygiene and sanitation standards.
• Team leadership and people management in a kitchen.
• Inventory control and basic food cost understanding.
• Effective communication with management and front-of-house teams.
• Prior experience as a Sous Chef or senior CDP in Indian cuisine.
• Culinary diploma/degree preferred; hands-on experience considered.
• Flexibility to work shifts, weekends and holidays in a fast-paced environment.

Responsibilities

• Plan, prepare and execute Indian menus with consistency across service periods.
• Supervise kitchen staff, oversee mise en place and ensure hygiene standards.
• Coordinate with service teams for smooth order flow and guest satisfaction.
• Train junior cooks, maintain stock levels, control wastage and costs.
• Ensure compliance with safety and sanitation standards in the kitchen.
• Contribute to menu development, seasonal specials and innovative dishes.

Skills

Indian cuisine

Kitchen operations

Food safety

Team leadership

Inventory control

Communication skills

Sous Chef experience

Culinary degree

Flexibility

Education

Culinary diploma or degree

Job description

Company Description

Ohri’s is a Hyderabad-based hospitality brand with a culinary legacy dating back to 1976, and led by Mr Amar Ohri. Building on the success of its first venture, Hotel Baseraa, Ohri’s has grown into a renowned chain of restaurants, hotels, and banquets across the city. The group is known for its innovative, themed dining concepts and consistently evolving food experiences. Today, Ohri’s operates over 30 outlets with brands such as Tansen, Qaffeine Bistro, Sahibs BBQ etc and iconic resto bars including Cock & Bull and Resign Bar. Team members join a well-established organization that values creativity, quality, and guest satisfaction.

Role Description

The Sous Chef – Indian Cuisine is a full-time, on-site role based in Hyderabad for its flagship Indian Restaurant. This role supports the Head Chef in planning, preparing, and executing Indian menus, ensuring consistency in taste, presentation, and portioning across all service periods. The Sous Chef manages day-to-day kitchen operations, including supervising kitchen staff, overseeing mise en place, monitoring food quality and hygiene, and coordinating with service teams for smooth order flow. Responsibilities include training junior cooks, maintaining stock levels, controlling food wastage and costs, and ensuring compliance with safety and sanitation standards. The role also involves contributing to menu development, seasonal specials, and innovative Indian dishes that align with Ohri’s brand and guest expectations.

Qualifications

• Strong foundation in Indian cuisine, including regional dishes, traditional techniques, and contemporary presentations.
• Hands-on experience with kitchen operations, including food preparation, line management, and service coordination in a high-volume environment.
• Knowledge of food safety, hygiene, and sanitation standards, with the ability to enforce compliance in the kitchen.
• Team leadership and people management skills, including training, mentoring, and supervising kitchen staff.
• Ability to manage inventory, portion control, and basic food cost understanding to support profitable operations.
• Effective communication and collaboration skills to work closely with restaurant management and front-of-house teams.
• Prior experience as a Sous Chef or senior CDP in Indian cuisine in a reputable restaurant or hotel.
• Culinary diploma or degree from a recognized institute is preferred; equivalent hands-on experience will be considered.
• Flexibility to work shifts, weekends, and holidays, and the ability to perform in a fast-paced, demanding environment.