Indian Sous Chef

Roles and Responsibilities

• Assist Head Chef in managing kitchen operations, ensuring high-quality food production and presentation.
• Develop menus, recipes, and pricing strategies to meet business objectives.
• Oversee inventory management, ordering supplies, and maintaining stock levels.
• Ensure compliance with food safety standards, health codes, and company policies.
• Collaborate with other departments (e.g., front-of-house) to deliver exceptional customer service.

Desired Candidate Profile

• 4-9 years of experience as an Executive Sous Chef or similar role in a hotel or restaurant setting.
• Bachelor's degree in Hotel Management (IHM), Culinary Arts (CIIHM), or related field; Master's degree preferred.
• Strong knowledge of Indian cuisine and international culinary techniques; ability to develop innovative dishes that appeal to diverse tastes.
• Excellent communication skills for effective collaboration with team members from various backgrounds.