Sous Chef

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.

Role & 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 restaurant's 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.

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