Chef de sous(South Indian Chef)

Roles and Responsibilities

• Responsible for planning and managing food preparation in restaurant/cloud kitchens.
• Develop new menu options based on seasonal changes and customer demand.
• Assist with the preparation and planning of meal designs.
• Ensure that kitchen activities operate in a timely manner.
• Interaction with the customers and resolving the problems and concerns personally.
• Monitor and record inventory, and if necessary, order new supplies.
• Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.
• Train the new kitchen employees to meet kitchen standards.
• Create schedules for kitchen employees and evaluate their performance.
• Adhere to and implement sanitation of kitchen utensils and regulations and safety regulations.
• Expert in making traditional south Indian dishes mainly porota, sadhya, south indian desserts

Desired Candidate Profile

A Bachelor degree or 3 year Diploma in Hotel Management & Catering Technology with minimum 4 years of work experience in large scale catering based organization.

 

Perks and Benefits

Par with experience and knowledge in respective area.

The desired qualities and experience of the candidate are:

• Minimum experience of 6 years of which 4 years is in large star hotels or restaurants which includes on the job training in Indian cuisine.
• Should be hands on working on tandoor and curry sections as well regional Indian sections.
• Exposure to large Indian kitchens/banquet kitchens.
• Preferable should have been working as a cook in a hotel/specialty Indian restaurant.
• Must have very good knowledge of regional Indian cuisine, Indian curries, tandoor.
• Some experience of Indian confectionery and desserts.
• A good understanding of European cooking and taste preferences.
• Good Catering College degree.
• Exposure to HACCP and ISO standards.
• Good knowledge of English and preferable Dutch language.
• Pre-opening experience is additional advantage.