Sous Chef- Continental, Indian & Chinese

Key Responsibilities

Food Preparation & Multi-Cuisine Expertise

• Prepare and cook dishes according to menu specifications with consistent quality and presentation.
• Showcase expertise across Indian, Continental, and Chinese cuisines, incorporating modern trends.
• Contribute ideas for menu development and suggest improvements based on customer feedback.

Kitchen Operations & Organization

• Maintain a clean, organized, and efficient kitchen workspace.
• Assist with inventory management, stock rotation, portion control, and minimizing wastage.
• Monitor food safety and hygiene standards (HACCP compliance).

Team Management & Training

• Train, mentor, and supervise junior kitchen staff and commis chefs.
• Coordinate with service staff to ensure smooth operations during peak hours.

Innovation & Cost Management

• Innovate and develop new recipes and dishes to enhance the menu.
• Assist in costing and pricing of menu items to achieve desired food cost percentages.
• Handle customer feedback and implement improvements where necessary.