Junior Sous Chef

As a Sous Chef specializing in Indian cuisine, you will play

a crucial role in our kitchen's day-to-day operations. You will

work closely with the Head Chef to ensure the consistency and

excellence of our menu offerings. The ideal candidate is not only a

skilled and creative chef but also possesses strong leadership

qualities to manage and inspire the kitchen

staff.

Key

Responsibilities : Menu

Development :

Collaborate with the Head Chef to

create and refine the restaurant's Indian

menu.

Introduce innovative and authentic dishes

while maintaining a balance between tradition and modern culinary

trends.

Kitchen

Management :

Oversee daily kitchen activities to

ensure a smooth and efficient workflow.

Monitor

food quality, presentation, and adherence to recipes and

standards.

Staff

Supervision :

Provide leadership and guidance to

kitchen staff, fostering a positive and collaborative work

environment.

Conduct training sessions to

enhance the team's skills in Indian cooking techniques and

flavors.

Quality

Control :

Maintain high standards of food

quality, taste, and presentation.

Conduct

regular tastings and inspections to ensure

consistency.

Inventory

Management :

Manage inventory levels of

ingredients, spices, and other kitchen

supplies.

Collaborate with the procurement team

to ensure timely and cost-effective

sourcing.

Hygiene and

Safety :

Enforce strict adherence to hygiene and

safety standards.

Conduct regular kitchen

inspections to identify and address potential

hazards.

Collaboration : Coordinate

with other departments, including front-of-house staff, to ensure

seamless communication and customer

satisfaction.

Collaborate with the management

team on special events, promotions, and catering

opportunities.

Qualifications : Proven

experience as a Sous Chef or Senior Chef de Partie in an Indian

restaurant.

In-depth knowledge of Indian

culinary techniques, spices, and regional

variations.

Strong leadership and communication

skills.

Creativity and ability to contribute to

menu development.

Excellent time management and

organizational abilities.

Knowledge of hygiene

and safety regulations.