Job Summary
The Sous Chef assists the Head Chef (Indian Cuisine) in the daily operations of the Indian kitchen, including food preparation for various restaurants in the Hotel, menu development, inventory management, cost control, and ensuring proper safety and hygiene practices.
Key Responsibilities
- Handles Tandoor cooking
- Prepare a variety of naan, roti, kulcha, kebab, curry, and biryani
- Assists to prepare grinding of spices for a variety of gravies
- Prepares a variety of marinates for meats and vegetables
- Assists to prepare Mise en place
- Ensures all food items prepared are in accordance with standard recipes
- Ensures top food quality and presentation
- Set up and manage buffet stations
- Ensures proper storage of raw materials and ingredients, and that all the food storage and preparation of all food items meet the temperature guidelines
- Ensure that food handling and hygiene practices in accordance with SFA standards.
- Ensure the cleanliness of the kitchen, cooking utensils and equipment
Key Requirements
- Minimum 6 years of related experience
- Have good knowledge and skills in Indian cuisine
- Able to cook authentic South Indian delicacies
- Possess passion and pride for delighting guests with food
- Possess good interpersonal skills, team player and positive attitude
- Able to work rotating shifts and on weekend and public holidays
- Able tomultitask and thrive in a high pressure and fast-paced working environment
- Able to lift heavy weight of up to 20kg occasionally
- Able to work in a standing position for extended period of up to 8 hours
