Sous Chef

Job Title: Sous Chef – Indian Cuisine​Department: CulinaryLocation: Meals on Me, Al Quoz, DubaiReports To: Executive Chef / Head ChefVacancy: 1​Primary Objective​To lead the Indian cuisine kitchen operations with technical mastery and authentic flavor execution. The Sous Chef is responsible for overseeing daily production, ensuring the highest standards of food quality and consistency, and managing the kitchen team to meet high-volume delivery timelines.​Key Responsibilities​Culinary Production & Authenticity: Oversee the preparation and execution of all Indian dishes (including curries, tandoor items, gravies, and rice preparations). Ensure authentic spice blending, rich flavor profiles, and strict adherence to brand quality benchmarks.​Kitchen Operations & Flow: Manage the daily "mis en place" and workflow of the Indian section. Coordinate effectively with other kitchen stations to ensure seamless, timely packaging and dispatch.​Team Supervision & Training: Supervise, mentor, and train DCDPs and Commis chefs. Foster a disciplined, clean, and collaborative kitchen environment focused on skill development and high performance.​Recipe & Portion Adherence: Ensure strict adherence to standardized recipes across the station to guarantee consistency in taste, texture, portioning, and overall output.​HACCP & Food Safety Compliance: Enforce rigorous standards of kitchen hygiene, food safety, and sanitation in accordance with ISO and HACCP regulations. Monitor temperature logs and proper storage procedures.​Inventory & Wastage Control: Monitor stock levels for Indian ingredients and spices, oversee proper stock rotation (FIFO), and minimize ingredient wastage through efficient production planning and portion oversight.​Requirements​Proven experience as a Sous Chef or Senior DCDP with a strong, dedicated specialization in authentic Indian cuisine (North and/or South Indian).​Deep technical knowledge of traditional Indian cooking techniques, including tandoor work, gravies, and proper spice tempering.​Demonstrated ability to manage a high-volume kitchen operation, particularly within a delivery or multi-production setting.​Strong leadership skills with the ability to guide, mentor, and manage a multicultural kitchen team.​Comprehensive understanding of HACCP food safety protocols, kitchen hygiene, and equipment management.​Meticulous attention to detail, strong problem-solving abilities, and a high level of professional discipline.​Note: Interested candidates, please share your CV at careers@hellomealsonme.com.