Sous Chef-Indian

• 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 inventory of food supplies and ingredients, ensuring minimal waste and optimal freshness.


• Supervise and train junior kitchen staff members to ensure high-quality service delivery.


• Maintain a clean and organized kitchen environment, adhering to health and safety standards.


• Collaborate with other departments to ensure seamless service delivery.

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