Sous Chef

• Assist Sous Chef in ensuring the kitchen produces high quality of food for customers and kitchen staff are properly supervised. • Assist in weekly physical inventory • Must be well versed in both North and South Indian Cuisines • Supervises safe handling of food • Ensures both Haccp and 5S standards and procedures are maintained at all times • Stocktaking ingredients and equipment, and placing orders as needed. • Creating new recipes to regularly update the menu. • Minimum experience of 10 years required • Degree • WSQ certificate in Food Preparation preferred • 6 Days Work Week (Able to work on weekends and public holidays) • Ability to thrive in a high-pressure environment • Ability to work and stand for long hours