ABOUT US

Calcutta Cricket Club is a destination where second generation, new wave Indian cuisine meets heartfelt hospitality. Our diverse kitchen honours and celebrates the depth, heritage, and creativity of Indian cuisine - while at the same time is elevated with contemporary techniques with global inspiration.

SKILLS

• Proven experience in supervising kitchen staff and managing a team effectively.
• Strong background in food preparation, cooking techniques, and food service operations.
• A deep knowledge of Indian cuisine, or an exceptional ability to learn and grow in this area
• Knowledge of food handling practices, food safety regulations, and sanitation standards.
• Previous restaurant management experience is highly desirable.
• Excellent leadership skills with the ability to motivate and inspire a diverse team.
• Familiarity with the hospitality industry and its fast-paced nature.
• Ability to work collaboratively within a team while also demonstrating independent initiative.
• Strong communication skills to interact effectively with both kitchen staff and front-of-house teams.

THE ROLE

We are seeking an ambitious and highly skilled Sous Chef to join our culinary leadership team. This is more than a kitchen position- it is an opportunity to help shape the guest experience at the highest level. Working closely with the Executive Chef, you will hold uncompromising standards of excellence, inspire and mentor the brigade, and bring creativity, discipline and passion to every service.

KEY RESPONSIBILITIES

• Assist the Executive Chef in overseeing daily kitchen operations and staff management.
• Supervise kitchen staff, providing guidance and training to ensure efficient food preparation and service, and overall team growth
• Prepare high-quality dishes in accordance with our restaurants standards.
• Collaborate with the culinary team to develop new menu items and improve existing recipes.
• Maintain inventory levels, order supplies, and manage kitchen costs effectively.
• Uphold cleanliness and organization of the kitchen to meet health regulations.
• Support in scheduling staff shifts and managing team dynamics to promote a positive work environment.
• Act as a role model in embodying hospitality, professionalism, and positivity in every interaction- with guests and team members alike.