Sous Chef
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Key Responsibilities
• Manage daily Indian tandoor kitchen operations.
• Ensure consistency in taste, presentation, and portion sizes.
• Supervise, train, and guide tandoor chefs and commis chefs.
• Maintain food safety, hygiene, and kitchen cleanliness.
• Monitor inventory, control food costs, and minimize wastage.
• Coordinate with the Head Chef to ensure smooth kitchen operations. Required Skills
• 2-4 years of experience in Indian cuisine and tandoor operations.
• Strong knowledge of tandoor cooking techniques and marination.
• Experience in kitchen team management and food cost control.
• Good understanding of food safety and hygiene standards.
• Ability to work efficiently in a fast-paced restaurant environment.
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