Junior Sous Chef, Indian & Chinese Cuisine

Job Summary We are looking for a skilled and passionate Demi Chef de Partie (DCDP) with strong expertise in Indian and Chinese cuisine. The ideal candidate will have a deep understanding of regional cooking traditions, be able to prepare authentic dishes using local ingredients, and support the culinary team in delivering refined, multi-cuisine dining experiences. Key Responsibilities • Prepare and present high-quality dishes with an emphasis on regional and Himalayan-inspired cuisines • Contribute to menu development by incorporating local ingredients and traditional techniques • Ensure consistency in taste, presentation, and hygiene across all dishes • Train and mentor junior team members and Commis chefs • Work closely with the Sous Chef to maintain efficient kitchen operations • Maintain inventory, monitor food wastage, and support procurement processes • Participate in guest interactions, live cooking sessions, and regional food promotions Candidate Requirements • 3+ years of professional kitchen experience in quality hotels or resorts • Strong expertise in Indian, Chinese, and regional cuisines, with knowledge of traditional cooking methods • Team-oriented mindset with strong communication skills • Attention to detail, quality, and consistency in food preparation • Ability to thrive in a dynamic, remote hospitality environment What We Offer • Competitive salary package with on-site accommodation provided by the company • A collaborative and professional kitchen environment • Growth opportunities within a progressive luxury hospitality brand • A platform to showcase regional culinary traditions in a luxury setting • Work in a serene, nature-rich Himalayan destination