Sous Chef - Indian Tandoor

Kofteci Foodkrafts; Chennai; On-site; INR 391,000 - 670,000; Full time

Job summary

Kofteci Foodkrafts is seeking an experienced Sous Chef – Indian Tandoor to manage daily tandoor operations, ensure high food quality, and supervise the kitchen team in Chennai.

Ideal candidates will have 2–4 years in Indian cuisine with strong tandoor skills and a proven track record in leading teams while controlling costs in a fast-paced setting.

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 expertise

Marination techniques

Team management

Food safety

Fast-paced environment

Job description

Job Description:

Job Summary

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.

Requirements: