Sous Chef

Head Chef  Experience: Minimum 5-7 years leading entire kitchen operations including tandoor, seekh, and Tava products. Education: Culinary degree or equivalent hands-on kitchen training certification. Communication: Clear communicator with ability to instruct kitchen staff and coordinate with managers. Planning Skill: Plans half down according to sales targets and holiday management. Training Skills: Strong trainer capable of mentoring junior chefs and line cooks. Leadership: Proven leadership in quality control, hygiene standards, and cost control. Network: Maintains strong supplier and vendor relationships for inventory and sourcing. HE SHOULD HAVE GOOD INTERPERSONAL AND INTRAPERSONAL SKILLS .  Overall Skill Matrix Breakdown·        Leadership & Team Handling: Focuses on managing people, resolving conflicts, and fostering a positive work culture. ·        Kitchen skills: Expertise in Tandoor ·        Team Collaboration & Diversity: Assesses how well the chef works with diverse teams and ensures effective communication, especially with interstate staff. ·        Operational Efficiency: Evaluates the chef's ability to maintain smooth kitchen operations, especially during peak periods. ·        Action or planning on Sales Forecasting: Tests the chef’s ability to plan menus, forecast sales, and adjust kitchen operations accordingly. ·        Quality Control & Standards: Looks at the chef’s commitment to maintaining hygiene, food quality, and consistency. ·        Supplier & Vendor Relations: Assesses how the chef handles sourcing ingredients, maintaining supplier relationships, and managing inventory. ·        Training & Development: Focuses on the chef’s ability to mentor, train, and develop junior staff and ensure continuous learning. ·        Cost Control & Budgeting: Evaluates the chef’s approach to managing kitchen budgets, reducing costs, and optimizing resources.