Sous Chef - Indian Cuisine

Company Description The Den Bengaluru, LXR Hotels & Resorts, is a luxury hotel located in the heart of Whitefield, Bengaluru's IT corridor and a vibrant neighborhood hub. With 226 rooms and suites and over 21,000 sq. ft. of event space, including a Grand Ballroom accommodating up to 700 guests, the hotel serves both business and leisure travelers. It offers diverse dining experiences through Layla (rooftop Indianterranean restaurant), The Creek (all-day global and Indian), The Nest (bar and lounge), The Deli, and The Cold Press. Guests also have access to The Sanctuary spa and The Studio fitness center, creating a comprehensive lifestyle destination. The Den Bengaluru is committed to hiring individuals who want to grow their careers in a dynamic, high-standard hospitality environment.
Role Description This is a full-time, on-site role based in Bengaluru for a Sous Chef specializing in Indian cuisine. The Sous Chef will support the Executive Chef in planning and executing Indian menus across the hotel's restaurants and events, ensuring consistent quality, presentation, and flavor. Day-to-day responsibilities include supervising kitchen operations, overseeing food preparation and cooking, monitoring inventory and ordering supplies, and ensuring adherence to hygiene, safety, and HACCP standards. The role also involves training and mentoring kitchen team members, coordinating with service staff for smooth service, and assisting with menu development, seasonal specials, and cost control. The Sous Chef will help maintain a collaborative, respectful work environment while upholding the hotel's brand standards.
Qualifications

• Strong expertise in Indian cuisine, including regional specialties, ingredient knowledge, and traditional cooking techniques.
• Proficiency in kitchen operations, including food preparation, station management, and service coordination.
• Skills in menu planning, recipe development, portion control, and basic food cost management.
• Knowledge of food safety, sanitation, and hygiene standards, with experience implementing HACCP or similar systems.
• Leadership abilities to supervise, train, and motivate kitchen team members in a fast-paced environment.
• Effective communication and collaboration skills for working with culinary, service, and management teams.
• Relevant culinary education or professional chef training; formal certification in culinary arts is an advantage.
• Prior experience as a Sous Chef or senior Chef de Partie in upscale hotels or restaurants focused on Indian cuisine.
• Ability to work flexible hours, including weekends and holidays, as required by hotel operations.