Butler OLP

Job Overview:

The Sous Chef assists the Executive Chef in overseeing kitchen operations, ensuring the preparation and presentation of high-quality dishes. This role involves managing kitchen staff, coordinating with suppliers, and maintaining a clean and organized kitchen environment. The ideal candidate will have strong Indian culinary skills, leadership abilities, and a passion for delivering exceptional dining experiences.

Key Responsibilities:

• Assist in Menu Planning:

  Collaborate with the Head | Executive Chef to design and update menu items, incorporating seasonal ingredients and current food trends.

• Supervise Kitchen Staff:

  Lead, train, and manage kitchen staff to ensure efficient operation, including scheduling and delegating tasks.

• Ensure Quality Control:

  Maintain high standards of food quality and presentation, ensuring dishes meet the restaurants specifications and customer expectations.

• Manage Inventory:

  Oversee inventory levels, order supplies, and manage vendor relationships to ensure the kitchen is stocked with necessary ingredients.

• Maintain Kitchen Hygiene:

  Ensure that the kitchen and all equipment adhere to health and safety regulations, including cleanliness and sanitation standards.

• Assist in Food Preparation:

  Participate in the preparation and cooking of dishes, ensuring consistency and efficiency.

• Handle Customer Requests:

  Address special dietary needs and customer feedback promptly and professionally.

• Support Financial Management:

  Help with budgeting and cost control, including minimizing waste.

Qualifications:

• Experience:

  Minimum 6 years of experience as a Chef de Partie in Indian cuisine or similar role in a high-volume restaurant or hotel kitchen.

• Education:

  Culinary degree or equivalent experience preferred.

• Skills:

  Strong culinary skills, leadership capabilities, and knowledge of kitchen operations.

• Certifications:

  HACCP knowledge.

• Personal Attributes:

  Good communication skills, ability to work under pressure, and a collaborative team player.

Physical Requirements:

• Ability to stand for extended periods and lift heavy items as needed.
• Manual dexterity and good eyesight for precise food preparation and presentation.