Jr. Sous Chef (Maharaj) - Fairmont Agra
Core
Assisting in managing Indian kitchen operations and preparing authentic Indian cuisine with excellent quality, taste, presentation, and consistency.
Role type
Junior Sous Chef (Indian Cuisine)
Builds
Indian dishes including regional specialties, curries, gravies, breads, and tandoor items for restaurants, banquets, and special events.
Domain
Hospitality / Indian Cuisine
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Indian regional cuisines, spices, cooking techniques, traditional preparations, kitchen staff supervision, menu planning, recipe standardization, food cost control, inventory management, HACCP compliance, equipment maintenance
Preferred skills
Chef de Partie – Indian or Junior Sous Chef experience in luxury hotels, new dish development
Technologies
Tandoor ovens, kitchen management systems
Responsibilities
Supervise and guide kitchen staff during food preparation and service, maintain consistency in taste quality portion size and presentation, train and coach junior kitchen team members on cooking techniques and hotel standards, monitor food production and ensure timely preparation for restaurants banquets and special events, assist in controlling food costs wastage and inventory usage, ensure compliance with HACCP food safety hygiene and sanitation standards, coordinate with other kitchen sections for smooth operations
Seniority
Junior, hands-on IC