Job Title: Sous Chef

We are looking for a creative and proficient Sous Chef for a fine dining, modern and contemporary Indian cuisine restaurant.

Sous Chef Responsibilities:

• Guide junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
• Oversee and organize kitchen stock and ingredients
• Ensure a first-in, first-out food rotation system and verify all food products are properly dated and organized for quality assurance
• Keep cooking stations stocked, especially before and during prime operation hours
• Hire and train new kitchen employees to restaurant and kitchen standards
• Manage food and product ordering by keeping detailed records and minimise waste, work with existing systems to improve waste reduction and manage budgetary concerns
• Supervise all food preparation and presentation to ensure quality and restaurant standards
• Work with the Head Chef to maintain kitchen organization, staff ability, and training opportunities
• Verify that food storage units all meet standards and are consistently well-managed
• Assist Executive Chef with menu creation
• Coordinate with the restaurant management team on supply orders, budget, and kitchen efficiency and staffing

Sous Chef Requirements:

• Thorough knowledge of wood-fired cooking and Barbecue
• Understanding of progressive European/Indian/Japanese cuisine
• Excellent team player
• At least 3-5 years of relevant experience
• Analytical, independent and meticulous
• Excellent interpersonal and communication skills
• Ability to multi-task and work under tight reporting timeline

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