Sous Chef - Indian Cuisine

Job Responsibilities

• Conducts regular manager and departmental staff meetings to ensure an effective two-way communication process is followed.
• Co-ordinates with the Director of Engineering and Director of Food & Beverage to periodically review the equipment condition to check its efficiency and if a replacement is required.
• Inspects the kitchen areas regularly to note and immediately rectify operational flaws if any.
• Monitors daily operations, evaluate days' confirmed and anticipated business and evaluate previous days' revenues and Trust-You Scores and share with the team members.
• Monitors the stewarding activities in the kitchens
• Ensures quality consistency of mise-en-place, finished foods and ensures that team members are assigned to carry out tasks as per standard recipe in the kitchens
• Determines how food should be presented, and creates decorative food displays.
• Ensures standard recipe and brand standard specifics, portion control and wastage control processes are followed by the team members.
• Ensures relevant buffet displays or set ups are done as per operational needs.
• Ensures short supplies and non-available ingredients are procured by the Materials Department.

Job Requirements