Sous Chef - Indian

You will be responsible for assisting the Chef de Cuisine in managing your assigned kitchen operation as a successful independent profit center. This includes planning, organizing, directing, and controlling the kitchen's operation and administration to ensure maximum guest satisfaction.

Qualifications

• Experience:

  Minimum

  2 years of work experience as a Sous Chef

  , or
• Minimum

  4 years as a Chef de Partie

  in a hotel or a large restaurant with good standards.
• Preferably, you'll have experience with luxury international brands.

• Education:

  A qualification in

  Kitchen Production or Management

  will be an advantage.

• Skills & Knowledge:

  Comprehensive knowledge of

  kitchen hygiene practices

  and

  occupational health and safety standards

  is essential.
• Basic computer skills in

  MS Office

  and experience with a

  Recipe Maintenance System

  are preferred.