Sous chefs ( South Indian / Continental )

Planning and organizing the daily kitchen operations, including prep, cooking, and cleaning tasks.Assisting the Executive Chef in creating and updating menus, selecting ingredients, and developing recipes.

Preparing and cooking high-quality meals in a timely and efficient manner, ensuring that food is cooked to the correct temperature and is visually appealing.Managing kitchen staff, assigning tasks, and overseeing performance to ensure that standards for food quality, safety, and sanitation are met.

Maintaining kitchen equipment, tools, and facilities, ensuring that they are clean and in good working order.Controlling inventory and ordering supplies and ensuring that food costs are kept within budget.Managing food waste and controlling food portions, ensuring that they are consistent with the restaurant's standards and minimizing waste.Enforcing kitchen safety and sanitation procedures and ensuring that the kitchen complies with relevant health and safety regulations.

Training and mentoring junior kitchen staff and providing guidance and support to help them develop their skills.Maintaining a positive and professional working environment and ensuring that the kitchen operates smoothly and efficiently.Strong leadership and communication skills