Job description/Role & responsibilities
Sous Chef - Indian Cuisine

• Support Chefs in managing and supervising all kitchen activities, including food preparation, cooking, and plating, to ensure exceptional quality and consistency.

• Motivate the culinary team, promoting a positive, inclusive work environment that fosters collaboration, creativity, and professional growth.

• Maintain a well-organized and efficient kitchen, optimizing workflow, and implementing effective systems for inventory management, ordering, and cost control.

• Monitor food quality and freshness, actively participating in regular inspections, and taking appropriate corrective actions when necessary.

• Assist in training and mentoring kitchen staff, providing guidance on proper cooking techniques, safety procedures, and sanitation practices.

• Adhere to all food safety and sanitation regulations, promoting a safe and clean working environment.

DCDP, CDP 
Indian/Tandoor
CANDIDATE PROFILE
Education and Experience
High school diploma or GED; 6 to 10 years experience in the culinary, food and beverage, or related professional area. 
Preferred candidate profile
Knowledge of cuisine
Presentable
Good Communication
Comfortable to work in any of our branches.

Perks and Benefits 
As per company norms
Salary or package will be discussed during interview.