Job title: Sous Chef

Key Responsibilities:

Responsibility and control for the efficiency and cost effectiveness of kitchen operations alongside the Head Chef.

Leading, organising, supervising, and overseeing a team of kitchen staff under the direction of Head Chef.

Involvement in the training & mentoring of junior chefs. Designing work schedules & procedures.

Preparing, cooking & finishing complex dishes to high standards under the direction of Head Chef

Formulation of recipes for dishes, complex marinades, concentrated stock, herb & spice blends, and ingredient fusions as under direction of Culinary Designer and / or Head Chef.

Senior level responsibility for consistent high standards of food quality and presentation

Apply culinary innovation and creativity

Menu planning and review under the direction of the Head Chef

Prime responsibility for hygiene, and cleanliness,

Health & safety, food temperature control and waste management.

Stock purchasing and management where assigned

Compiling reports as required

Skills, Experience, Qualifications

The following skills are also essential:

Must have knowledge of south Indian special dishes

Hospitality and food & beverage industry experience.

A good grasp of the English language, able to communicate politely, read checks and recipes

Team management skills.

Relevant professional accreditation and culinary qualification

High level of attention to detail.

Strong leadership skills and ability to manage and motivate staffs.

Excellent interpersonal skills for diplomatically handling staff and customers.

Self-motivated and enthusiastic to bring a drive to the business.

Ability to cope under pressure in a face-paced environment.

A creative person who can bring new ideas to the business and solve problems effectively.

Experience is a must in a similar role in a similar or higher environment.