Sous Chef South Indian Cusine

• 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.


• Supervise and guide junior kitchen staff to ensure high-quality food preparation and presentation.


• Conduct regular quality checks on food products and ingredients to maintain consistency and excellence.


• Collaborate with other departments to ensure seamless service delivery.


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

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