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
Required skills
Indian regional cuisines, spices, cooking techniques, traditional preparations, kitchen staff supervision, menu planning, recipe standardization, food cost control, HACCP compliance, inventory management
Preferred skills
Chef de Partie – Indian or Junior Sous Chef experience in luxury hotels, previous experience in reputed hotels, resorts, or fine-dining restaurants
Technologies
Tandoor ovens, kitchen management systems
Responsibilities
Supervise and guide kitchen staff during food preparation and service, Prepare and ensure quality of Indian dishes, Monitor food production and ensure timely preparation, Train and coach junior kitchen team members, Assist in controlling food costs, wastage, and inventory usage, Ensure compliance with food safety, hygiene, and sanitation standards
Seniority
Junior, hands-on IC