sous chef

1. Run the kitchen day-to-day.

- Supervise line cooks, prep cooks, and other kitchen staff during service

- Jump on the line to cook during rushes or when someone's out

- Make sure every dish meets the head chef's standards before it leaves the pass

2. Bridge between head chef and team.

- Train new cooks and enforce recipes, techniques, and plating specs

- Communicate the head chef's vision to the team

- Handle conflicts or issues when the head chef isn't around

3. Prep and planning.

- Oversee food prep, mise end place, and inventory
Must have good knowledge of Indian spices

- Write prep lists and assign tasks for the shift

- Help with menu development and costing new dishes

4. Quality + safety.

- Monitor food quality, portion sizes, and consistency

- Enforce health codes, HACCP, and kitchen cleanliness

- Check deliveries for quality and handle storage rotation

5. Admin stuff.

- Create staff schedules, approve timecards, and sometimes handle hiring

- Do inventory counts and help place food orders

- Step in as head chef when they're off

Must have 5 years experience as a sous chef

Have a bachelor's degree in hotel management
Welling to work long hours and work on weekends and public holidays