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