Indian Sous Chef

We have an incredible opportunity for a dynamic Indian Sous Chef to join our growing New York Team!

About DO & CO

We have a passion for hospitality culinary delights on every banquet floor and in the sky. With the three business segments of Airline Catering, International Event Catering, and Restaurants, Lounges & Hotels, we offer gourmet entertainment all over the world. We operate in 32 locations, 12 countries and 3 Continents, maintaining the highest standard of quality in both our products and services. We refine the classics, develop the unknown and grow constantly – sometimes beyond our own expectations.

What We Offer:

• Salary range: $70,000 - $85,000 annually.
• Salaried employees are eligible for 401K, Commuter Benefits, and Healthcare Benefits such as Medical, Dental, & Vision.
• Daily Complimentary Meals (Breakfast, Lunch and Dinner).
• An organization dedicated to fostering innovation; in pursuit of cultivating creativity, embracing new ideas and leveraging our impeccable standard for hospitality.
• Genuine career development opportunities, both nationally and internationally.
• The chance to collaborate and represent a leading force in the luxury global gourmet entertainment industry.

Responsibilities:

• Oversee day-to-day kitchen operations within the Indian cuisine section, ensuring smooth workflow and efficiency.
• Lead the culinary team with expertise, ensuring excellence in food preparation, presentation, portion control, and cost management.
• Monitor ingredient freshness and conduct regular tasting sessions to maintain the highest quality and authenticity in Indian dishes.
• Standardize recipes to ensure consistency in flavors, textures, and presentation across all menu items.
• Collaborate with the Executive Chef on inventory management, ensuring ingredient availability and minimizing waste.
• Innovate and enhance the Indian menu while maintaining traditional authenticity.
• Ensure all dishes meet production schedules and uphold exceptional quality standards.
• Assist in catering proposals, menu development, budgeting, and staff scheduling.
• Maintain staffing levels in alignment with business needs while ensuring compliance with safety, hygiene, and food handling regulations.
• Train, mentor, and manage kitchen staff, fostering a culture of excellence and continuous learning.

Qualifications:

• A minimum of 3 years of experience as a Sous Chef specializing in Indian cuisine, in a high-volume and full-service kitchen.
• Strong knowledge of regional Indian flavors, cooking techniques, and ingredient sourcing.
• Excellent leadership, communication, and organizational skills.
• Strong understanding of food safety and sanitation standards.
• Ability to work in a fast-paced environment while maintaining high-quality output.
• A culinary degree is preferred.
• Familiarity with industry trends, with a passion for creating exceptional, innovative cuisine.

Diversity & Inclusion Statement

DO & CO provides equal employment opportunities. Applicants will be considered for employment without discrimination based on race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, disability status or any other protected characteristic.

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