Indian Chef ( Education Sector)

Key Responsibilities – Indian Sous Chef

Looking for Indian Sous Chef - specifically South Indian cuisine

** preferrably experience in education sector/Hotel background

• Prepare and cook a variety of authentic Indian dishes, including curries, tandoori items, biryani, gravies, sauces and other regional Indian specialities, in accordance with the menu and recipes.

• Ensure the quality, consistency, taste, presentation and portion control of all Indian cuisine served.

• Assist the Unit Manager and Head Chef in planning menus, developing recipes and introducing new Indian dishes to enhance the dining experience.

• Ensure all kitchen areas, food preparation surfaces, cooking utensils and equipment are properly cleaned and sanitised in accordance with food safety and hygiene standards.

• Ensure all food preparation, cooking, storage and handling practices comply with company policies and applicable government food safety regulations.

• Monitor and record refrigerator temperatures and the core temperatures of cooked food, ensuring proper food storage and temperature control.

• Ensure all menu items are prepared on time and replenished throughout service periods to maintain smooth kitchen operations.

• Supervise and guide kitchen staff in food preparation, cooking techniques, hygiene practices and daily kitchen operations.

• Oversee kitchen operations and coordinate work assignments in the absence of the Head Chef or Unit Manager, where required.

• Ensure the safe and proper operation of kitchen equipment, promptly reporting any defects or maintenance requirements to management.

• Participate in regular kitchen and service meetings to identify areas for improvement and maintain high standards of food quality and service.

• Perform any other duties as assigned by the Head Chef or Unit Manager.