Sous Chef

• Assist seniors in menu planning, focusing on seasonal ingredients and innovative dishes to elevate the dining and delivery experience. • Supervise kitchen staff, ensuring adherence to culinary techniques and maintaining high standards of food quality and presentation. • Oversee food preparation and cooking processes, ensuring dishes are prepared timely and meet restaurant specifications. • Manage inventory and supply orders, maintaining an organized kitchen and minimizing food waste through efficient practices. • Culinary degree or equivalent professional training, demonstrating a solid foundation in culinary arts and kitchen management skills. • Minimum of 3 years of experience in a fast-paced kitchen environment, with at least 1 year in a supervisory role. • Certification in food safety and sanitation practices, ensuring compliance with health regulations. • Proven experience in high-volume cooking, showcasing the ability to manage multiple tasks effectively. • Immediate joiners preferred • Add smart menu items • Demonstrate positive attitude • Commitment to achieve and strive for productivity, profitability and revenue generation