Sous Chef-Indian Cuisine

• Assist the Head Chef in planning and preparing menus for special events and functions.
• Develop and implement new recipes and menu ideas to enhance the culinary experience.
• Manage and supervise kitchen staff, providing guidance and training as needed.
• Ensure high-quality food production, presentation, and service standards are met.
• Maintain a clean and organized kitchen environment, adhering to health and safety regulations.
• Collaborate with other departments to ensure seamless service delivery.

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