Sous Chef - Indian Tandoor

Kofteci-Foodkrafts-Private-Limited; Chennai; On-site; INR 450,000 - 750,000; Full time

Job summary

Kofteci Foodkrafts Private Limited is seeking an experienced Sous Chef – Indian Tandoor to manage daily tandoor operations, maintain high food quality, and lead the kitchen team in a fast-paced restaurant.

You will supervise tandoor chefs and commis, ensure consistency in taste and presentation, and uphold strict hygiene standards while monitoring inventory and controlling costs to minimize waste.

Qualifications

• 2–4 years of experience in Indian cuisine and tandoor operations.
• Strong knowledge of tandoor cooking techniques and marination.
• Experience in kitchen team management and food cost control.
• Good understanding of food safety and hygiene standards.
• Ability to work efficiently in a fast-paced restaurant environment.

Responsibilities

• Manage daily Indian tandoor kitchen operations.
• Ensure consistency in taste, presentation, and portion sizes.
• Supervise, train, and guide tandoor chefs and commis chefs.
• Maintain food safety, hygiene, and kitchen cleanliness.
• Monitor inventory, control food costs, and minimize wastage.
• Coordinate with the Head Chef to ensure smooth kitchen operations.

Skills

Tandoor cooking

Food safety

Team leadership

Inventory management

Food cost control

Job description

Kofteci Foodkrafts is looking for an experienced Sous Chef – Indian Tandoor to manage daily tandoor operations, maintain food quality, and supervise the kitchen team.

Key Responsibilities:

• Manage daily Indian tandoor kitchen operations.
• Ensure consistency in taste, presentation, and portion sizes.
• Supervise, train, and guide tandoor chefs and commis chefs.
• Maintain food safety, hygiene, and kitchen cleanliness.
• Monitor inventory, control food costs, and minimize wastage.
• Coordinate with the Head Chef to ensure smooth kitchen operations.

Required Skills:

• 2-4 years of experience in Indian cuisine and tandoor operations.
• Strong knowledge of tandoor cooking techniques and marination.
• Experience in kitchen team management and food cost control.
• Good understanding of food safety and hygiene standards.
• Ability to work efficiently in a fast-paced restaurant environment.