Sous Chef

Minimum 6 years experience in KERALA Restaurant/Food industry and must have good knowledge in all Kerala dishes cooking and prefer those who can speak Tamil or Malayalam.

Coordinate daily Front of the House and Back of the House restaurant operations.

Prepare the Kerala food Menu, Arabian Grills, and Tandoori dishes.

Experience in cooking Kerala food including curries and Kerala porotta.

Experience in cooking Arabian grills, bread, rice and appetisers.

Experience in cooking Tandoori Skewers, Kebabs, and bread items.

Deliver superior service and maximize customer satisfaction.

Respond efficiently and accurately to customer complaints.

Regularly review product quality and research new vendors.

Appraise staff performance and provide feedback to improve productivity.

Estimate future needs for goods, kitchen utensils, and cleaning products.

Ensure compliance with sanitation and safety regulations.

Manage restaurant’s good image and suggest ways to improve it.

Control operational costs and identify measures to cut waste.

Promote the brand in the local community through word-of-mouth and restaurant events

Skills.

Develop new recipes and standardise existing ones.

Understand market trends and come up with new strategies in food and sales.

Knowledge about all Kerala dishes and Malabar Dishes and minimum 6 years experience in Kerala Food cooking.