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Sous Chef
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The Sous Chef is responsible for preparing and managing the production of authentic Indian dishes. This role requires in-depth knowledge of Indian cuisine, high-volume cooking experience, and the ability to lead kitchen staff to ensure food quality, consistency, and hygiene standards.
Responsibilities:
Plan and execute a variety of Indian dishes across multiple regional styles.
Maintain consistency in taste, presentation, and portion control.
Manage kitchen operations, including inventory, prep, and cleaning schedules.
Train and supervise junior chefs and kitchen assistants.
Ensure compliance with food safety and sanitation regulations.
Requirements:
Minimum 5 years experience in Indian cuisine.
Formal culinary training preferred.
Proven leadership and team management skills.
Strong understanding of spices, cooking methods, and dietary variations.
Preferable with experience in institutional catering and international school.
Job ID: 148374553
Skills:
Inventory Management, food safety regulations, charcoal grilling, kitchen operations, Turkish cuisine, Food Costing, traditional cooking methods, HACCP principles
Skills:
workplace safety standards, food hygiene, Food Preparation, kitchen operations, cooking methods
Skills:
hygiene and safety management, South Indian cuisine, food quality and presentation, Manpower Management
Skills:
Handles pressure, Leadership, Hand-eye coordination, Knowledge of various cooking methods, Deals with uncertainty, Decision Making, Time-management skills, Creativity, Management Skills
Skills:
Microsoft Word, Food and hygiene certificate, Cooking methods, Skills
