Company Overview
IHCL and its subsidiaries unite iconic brands like Taj, Vivanta, Ginger, and amã Stays & Trails, delivering warm Indian hospitality and world-class service. Bombay Brasserie marks IHCL's Singapore debut, bringing decades of Indian cuisine excellence from global cities.
Job Summary
The Sous Chef will support the Head Chef in managing all kitchen operations, specialising in authentic and contemporary Indian cuisine. The role involves overseeing food quality, kitchen efficiency, team supervision, and ensuring consistency with brand and operational standards.
Responsibilities
- Assist the Head Chef in managing daily kitchen operations and executing menus to meet brand standards
- Prepare, cook, and present high-quality Indian dishes, including regional specialties, ensuring consistency in taste, presentation, and portion control
- Supervise, train, and mentor kitchen staff, including commis and demi chefs, to enhance team performance and skills
- Plan and oversee mise-en-place and service execution for la carte dining and special events to ensure smooth kitchen workflow
- Maintain strict adherence to food hygiene, safety, and cleanliness standards in compliance with HACCP regulations
- Monitor food costs and minimize wastage by assisting in inventory control and procurement processes
- Support menu development by standardizing recipes and contributing to seasonal and innovative Indian cuisine offerings
- Coordinate effectively with front-of-house teams and management to ensure seamless service delivery
- Take full responsibility for kitchen operations in the absence of the Head Chef, ensuring continuity and quality
Required competencies and certifications
- Proven experience as a Sous Chef or Senior Chef de Partie in an Indian kitchen
- Strong knowledge of Indian regional cuisines, spices, and traditional cooking techniques
- Good understanding of food safety, hygiene regulations, and kitchen standard operating procedures (SOPs)
- Ability to manage kitchen teams and perform effectively under pressure during service
- Strong leadership, communication, and time-management skills
- Flexibility to work shifts, weekends, and holidays
Preferred competencies and qualifications
- Experience with modern Indian, progressive Indian, or fine-dining Indian cuisine
- Exposure to international or branded restaurant operations
- Experience in premium dining, luxury hotel, or upscale restaurant environments
