The Sous Chef is responsible for supporting the Executive Chef in overseeing kitchen operations, ensuring high standards of food quality, consistency, and hygiene. The role requires strong expertise in Turkish, Indian, and Tandoor cuisine, along with the ability to lead kitchen teams, manage food production, and maintain operational efficiency.
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Supervise the preparation and presentation of Turkish, Indian, and Tandoor dishes.
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Ensure consistency in food quality, taste, portioning, and presentation.
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Assist in managing daily kitchen operations and service execution.
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Train, mentor, and supervise kitchen staff to maintain performance standards.
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Monitor food safety, hygiene, and sanitation practices in compliance with company standards.
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Manage inventory, stock levels, and food requisitions to ensure uninterrupted operations.
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Control food costs through proper portioning, waste management, and stock control.
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Support menu planning, recipe standardization, and new product development.
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Coordinate with procurement, stores, and service teams for smooth kitchen operations.
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Handle kitchen operations in the absence of the Executive Chef.
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Strong expertise in Turkish, Indian, and Tandoor cuisine.
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Knowledge of food safety, hygiene, and HACCP standards.
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Leadership and team management skills.
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Menu planning and recipe standardization.
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Inventory management and cost control.
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Time management and multitasking abilities.
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Strong communication and interpersonal skills.
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Ability to work efficiently in a fast-paced kitchen environment.
