Sous Chef

Job Responsibilities

• Assist the Chef De Cuisine in overseeing daily kitchen operations, particularly in the Indian cuisine section.
• Plan and execute authentic Indian menus, including North, South, East, and West Indian dishes.
• Ensure consistency in taste, presentation, and quality of all dishes.
• Monitor inventory and manage ordering of Indian spices, ingredients, and supplies.
• Maintain hygiene and food safety standards in compliance with local regulations.
• Collaborate with the culinary team on menu development and seasonal offerings.
• Handle guest feedback professionally and make necessary adjustments to improve satisfaction.
• Support cost control and waste reduction initiatives.

Requirements:

• At least 6 years of working experience and proven solid experience in cooking Indian cuisine.
• Strong knowledge of traditional and modern Indian cooking techniques.
• Culinary diploma or equivalent certification preferred.
• Excellent leadership, communication, and organizational skills.
• Ability to work under pressure in a fast-paced environment.
• Familiarity with kitchen equipment and food safety standards.