Junior Sous Chef – Indian Kitchen (Maharaj)

About the role

The Junior Sous Chef (Maharaj) supports the Sous Chef and Chef de Cuisine in managing the Indian kitchen of Fairmont Agra. The role ensures authentic Indian dishes are prepared with consistent quality, taste and presentation, meeting luxury hotel standards.

Key responsibilities

• Assist the Sous Chef and Chef de Cuisine in daily Indian kitchen operations.
• Supervise and guide kitchen staff during food preparation and service.
• Prepare Indian dishes, including regional specialties, curries, gravies, breads, tandoor items and traditional preparations.
• Maintain consistency in taste, quality, portion size and presentation.
• Assist in menu planning, recipe standardisation and new dish development.
• Monitor food production for restaurants, banquets and special events.
• Train junior kitchen team members on cooking techniques and hotel standards.
• Control food costs, wastage and inventory usage.
• Ensure compliance with HACCP, food safety, hygiene and sanitation standards.

Required profile

• Diploma or Bachelor’s degree in Hotel Management, Culinary Arts or a related field.
• 5–7 years of experience in Indian cuisine within reputable hotels, resorts or fine‑dining restaurants.
• Previous experience as Chef de Partie – Indian or Junior Sous Chef in a luxury hotel is preferred.

Required skills

• Strong knowledge of Indian regional cuisines, spices, cooking techniques and traditional preparations.
• Knowledge of HACCP, food safety, hygiene and sanitation standards.