Sous Chef - South 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 kitchen operations, including food preparation, cooking, and service.


• Supervise and train junior kitchen staff to ensure high-quality food production.


• Maintain high standards of quality, presentation, and hygiene in the kitchen.


• Collaborate with other departments to ensure seamless service delivery.

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