SOUS CHEF (INDIAN CUISINE)

As a Sous Chef with a strong foundation in Indian cuisine, you will be responsible for a variety of key tasks within the kitchen. Your skills in Indian curry preparation, Tandoor oven operation, menu development, spice blending techniques, and adherence to food safety standards will be crucial in this role. Additionally, your experience in team leadership, cost control, and quality control will be essential for ensuring the smooth operation of the kitchen. You will be expected to have completed a Three-year Hotel Management Diploma or be a graduate with a specialization in Indian cuisine. Prior work experience in Quick Service Restaurants (QSR) or a group of restaurants, particularly in the South India region, will be valuable. Your primary responsibilities will include developing new menu options based on seasonal changes and guest preferences, as well as overseeing food preparation for large banquets and a-la-carte restaurants. You will be in charge of managing multi-cuisine kitchens and ensuring that all kitchen activities are carried out efficiently and on schedule. In this role, you will interact with guests to address any concerns or issues personally. You will also be responsible for monitoring and maintaining inventory levels, ordering supplies as needed, and providing guidance and support to junior kitchen staff in various tasks such as line cooking, food preparation, and dish plating. Furthermore, you will be required to train kitchen employees to meet ISO-22000 standards, create work schedules, evaluate performance, and ensure compliance with food safety regulations, including sanitation practices and HACCP guidelines. Your proficiency in preparing MIS reports using MS Excel and PowerPoint will be an asset in this position. Overall, your ability to lead a team, innovate menu options, maintain quality standards, and uphold food safety measures will be instrumental in the success of the kitchen operations.,