Senior Sous Chef (Indian Cuisine)

Description

Ensure consistency and highest quality in taste, presentation, and temperature for all dishes in all kitchens.

Responsibilities and Duties

- Maintain quality, cleanliness, and creativity in all food displays. - Facilitate smooth communication between the kitchen and service staff. - Ensure compliance with resort guidelines, local legislation, food service standards, and temperatures. - Monitor equipment, cleaning schedules, and grooming standards. - Develop recipes and menus for seasonal and special events. - Conduct administrative duties including monthly meetings, budget control, CAPEX planning, and guest feedback analysis. - Monitor purchasing, inventory, portion control, and waste reduction (FIFO system). - Delegate duties, manage staff training, performance appraisals, and succession planning. - Promote sustainability practices and a professional, positive work environment. - Flexibly deploy across hotels as needed.

Qualifications and Requirements

- High school diploma or GED with 5 years’ experience in culinary/food & beverage, or - Degree in Culinary Arts, Hotel & Restaurant Management, or related major with at least 10 years’ experience.

Working Condition

Working hours

Willingness to work flexible hours, including evenings and weekends