Sous Chef - South Indian Cuisine

Roles and Responsibilities

• Assist Head Chef in managing kitchen operations, ensuring high-quality food production and presentation.
  
• Develop menus, recipes and implementing SOPs and cooking techniques to maintain consistency across all outlets.
  
• Conduct menu costing, waste management, and inventory control to optimize resources.
  
• Collaborate with other departments (e.g., front-of-house) to ensure seamless service delivery.
  
• Ensure compliance with health, safety, and hygiene standards through regular inspections.