Junior Sous Chef - Indian Kitchen

• Preparing and cooking a wide range of Indian dishes, including curries, tandoori items, and regional specialties.

• Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage.

• Overseeing daily kitchen operations, including inventory management, food preparation, and ensuring smooth service.

• Training and mentoring junior kitchen staff, delegating tasks, and maintaining a positive and efficient work environment.

• Maintaining high standards of food safety and hygiene, adhering to health and safety regulations, and ensuring the cleanliness of the kitchen.

• Monitoring stock levels, placing orders for ingredients, and minimizing waste and spoilage.

• Participating in the planning and execution of special events and catering services.

• Managing food costs and minimizing waste through proper portion control and efficient cooking techniques.

• Ensuring the consistent quality and presentation of dishes, meeting restaurant standards and customer expectations.

• Discuss with the Executive Chef and recommends menu price adjustments

• Suggest new recipe/products which may improve quality of food or lower food cost.

• Check the maintenance of all kitchen equipment.

• Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to.