Fine Dining Restaurant
- 6–8 years of total culinary experience, with minimum 2 years as a Sous Chef
- Assist the Head Chef in daily kitchen operations.
- Lead, supervise, and motivate the kitchen team during service.
- Assign tasks and provide clear instructions to junior staff.
- Ensure consistency in food quality, taste, presentation, and hygiene.
- Oversee food preparation, recipe execution, and portion control.
- Monitor inventory, ordering, and waste management.
- Maintain compliance with food safety standards (HACCP).
- Support menu planning, costing, and seasonal dish development.
- Train and mentor junior commis and demi chefs.
- Strong hands-on experience in Indian and Asian cuisine.
- Must have worked through all kitchen departments from junior levels.
- Ability to lead, manage, and develop a diverse kitchen team.
- Excellent communication, leadership, and organizational skills.
- Positive attitude with the ability to perform under pressure.
- Flexibility to work in a fast-paced, high-volume environment.
