Sous Chef

Position Summary

The Sous Chef supports the Executive Chef in managing daily kitchen operations and maintaining consistent standards for food preparation, quality, sanitation, workflow, and team performance. The Sous Chef must be capable of leading kitchen operations when the Executive Chef is unavailable.

• Support execution of the Desi Dragon menu and culinary standards.
• Supervise food preparation and service.
• Ensure recipes, portions, plating, and quality standards are followed.
• Coordinate stations and service timing.
• Assign prep and station responsibilities.
• Train and coach Line Cooks, Kitchen Assistants, and Junior Cooks.
• Inspect food for quality, freshness, temperature, and presentation.
• Maintain station organization and cleanliness.
• Monitor food safety and sanitation.
• Help control overproduction, improper portions, and kitchen waste.
• Communicate shortages and ingredient requirements promptly.
• Help conduct opening, closing, and kitchen inspection checks.
• Step into kitchen leadership when the Executive Chef is unavailable.
• Support tastings, menu testing, events, and training.

• Minimum 3 years of professional restaurant kitchen experience.
• Previous experience as Sous Chef, Junior Sous Chef, Lead Cook, Senior Line Cook, or comparable role preferred.
• Strong cooking and knife skills.
• Experience with Indian, Chinese, or Indo-Chinese cuisine strongly preferred.
• Ability to operate multiple stations.
• Knowledge of food safety and sanitation.
• Ability to train and direct kitchen staff.
• Ability to remain organized during high-volume service.

• Leadership and communication.
• Reliability and teamwork.
• Accountability and attention to detail.
• Coaching and time management.
• Problem solving and calmness under pressure.
• Adaptability and professionalism.

• Experience with both Indian and Chinese cuisine.
• Strong wok skills.
• Restaurant-opening experience.
• Food-safety certification.
• Comfort appearing and speaking on camera for appropriate restaurant marketing, team content, or promotional activities.
• Ability to speak Bengali is a plus but is not required.

Interested candidates should submit their application to View email address on culinaryagents.com.

Application materials should include:

• Current resume.
• Brief introduction or cover note summarizing relevant kitchen and leadership experience.
• Summary of experience with Indian, Chinese, or Indo-Chinese cuisine.
• Any relevant food photos, menu examples, or other culinary work samples, if available.
• A written response to the situational question below.

During a busy service, the Executive Chef is temporarily unavailable. One kitchen station is falling behind, two dishes have been returned because of inconsistent preparation, and a junior cook appears overwhelmed and is making repeated mistakes.

The candidate should explain how they would handle the situation, including:

• What they would address first and why.
• How they would reorganize the kitchen to stabilize service.
• How they would address the inconsistent dishes.
• How they would coach or redirect the junior cook during service.
• What follow-up they would recommend after service.

The response should be concise but detailed enough to demonstrate leadership, prioritization, communication, quality control, and problem-solving ability.