Sous Chef (Indian Cuisine)

Description

Support culinary operations across multiple boutique hotels. Prepare, cook, and supervise food production while maintaining high standards, teamwork, and compliance with safety and sanitation regulations.

Responsibilities and Duties

- Set up and stock kitchen stations with necessary supplies. - Prepare food for service, including chopping vegetables, butchering meat, and making sauces. - Cook menu items in coordination with other kitchen staff. - Follow instructions from Executive or Sous Chef and report progress. - Clean stations and properly handle leftover food. - Stock inventory and monitor supply levels. - Ensure simultaneous, high-quality, timely delivery of food. - Comply with nutrition, sanitation, and safety standards. - Maintain a positive and professional approach with coworkers and customers.

Working Condition

Working hours

Willingness to work flexible hours, including evenings and weekends