Junior Sous Chef - Western/ Indian

Job Purpose:

To support the Sous Chef and Executive Chef in overseeing kitchen operations for the Western / Indian section, ensuring high standards of food quality, hygiene, cost control, and team supervision.

Key Responsibilities:

Operational Responsibilities:

• Assist in managing the day-to-day operations of the Western / Indian kitchen section.
• Ensure preparation and presentation of dishes as per approved recipes and brand standards.
• Supervise food production to maintain consistency in taste, quality, and portion control.
• Support menu planning, recipe development, and seasonal menu updates.
• Monitor mise-en-place and ensure smooth kitchen operations during service.

Quality & Food Safety:

• Ensure strict adherence to HACCP and food safety standards.
• Maintain hygiene, sanitation, and cleanliness in all kitchen areas.
• Ensure proper storage, labeling, and FIFO practices.
• Monitor food quality and take corrective actions when required.

Team Management & Training:

• Supervise Chef De Parties, Demi Chefs, and Commis chefs.
• Provide on-the-job training and mentoring to junior team members.
• Conduct daily briefings and ensure clear communication within the team.
• Foster teamwork and maintain discipline in the kitchen.

Cost Control & Administration:

• Assist in controlling food cost, wastage, and inventory management.
• Support stock-taking and maintain production and temperature records.
• Ensure efficient utilization of raw materials and resources.

Key Skills & Competencies:

• Strong expertise in Western / Indian cuisine techniques and presentation.
• Leadership and team management skills.
• Ability to handle high-pressure service environments.
• Strong organizational and time management skills.
• Quality-focused with attention to detail.

Educational Qualification:

• Degree in Culinary Arts or Hotel Management.

Experience:

• Minimum 58 years of relevant kitchen experience.
• At least 23 years of experience as Chef De Partie or equivalent role.