
Sous Chef
9 hours ago
About Us
Speciality Restaurants Ltd. is one of India's leading F&B companies, known for its award-winning brands across cuisines.
Riyasat
, our flagship modern Indian restaurant in Kolkata, celebrates the rich heritage of Indian cuisine reimagined with contemporary flair, offering guests an unforgettable dining experience.
Role Overview
We are looking for a passionate and creative Sous Chef / Senior Sous Chef
with strong expertise in
Modern Indian cuisine
to join our culinary team at
Riyasat
. The role demands not only culinary excellence but also leadership, innovation, and the ability to deliver world-class guest experiences.
Key Responsibilities
- Assist the Culinary Director in menu planning, development, and execution.
- Lead and supervise BOH operations, ensuring consistency in quality, presentation, and flavor.
- Drive innovation in modern Indian cuisine while maintaining authenticity and refinement.
- Train, mentor, and motivate junior chefs and kitchen staff.
- Ensure adherence to hygiene, food safety, and cost-control standards.
- Collaborate with service teams to enhance overall guest satisfaction.
Requirements
- Proven experience as a Sous Chef or Senior Sous Chef in reputed restaurants, preferably specializing in modern Indian cuisine.
- Strong culinary knowledge with creativity in reinterpreting traditional dishes with a modern twist.
- Excellent leadership, communication, and people management skills.
- Sound understanding of kitchen operations, costing, and inventory management.
- Passion for excellence and attention to detail.
Why Join Us?
- Be part of
Speciality Restaurants Ltd.
, a pioneer in the Indian F&B industry. - Opportunity to work under renowned culinary leadership.
- Platform to showcase creativity and contribute to the evolution of modern Indian dining.
- Competitive salary and growth opportunities within the organization.
How to Apply
Interested candidates may share their updated resume at []
with the subject line:
Application – Sous Chef / Sr. Sous Chef, Riyasat
.
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