SOUTH INDIAN SOUS CHEF

Job Summary

Support the Executive Chef by designing menus, producing high-quality dishes, and managing kitchen operations to ensure timely service and adherence to quality and safety standards.

Responsibilities

• Collaborate in preparing and designing all food and drinks menus to align with quality and customer expectations
• Create and present high-quality plates that meet design and taste standards
• Coordinate kitchen operations to ensure timely food preparation and delivery that meets established quality benchmarks
• Assume leadership in planning and directing food preparation during the Executive Chef’s absence to maintain seamless kitchen workflow
• Identify and resolve operational challenges proactively to maintain kitchen efficiency and service quality
• Manage and train kitchen staff by establishing work schedules and conducting performance assessments to optimize team productivity
• Order and manage inventory supplies to maintain appropriate stock levels for uninterrupted kitchen operations
• Enforce compliance with sanitation regulations and safety standards to uphold a safe and hygienic kitchen environment
• Foster a positive and professional work environment through effective communication and collaboration with coworkers and customers