The Sous Chef at our Indian restaurant plays a crucial role in the kitchen, working closely with the Head Chef to ensure the preparation, presentation, and delivery of high-quality Indian cuisine. This role requires expertise in traditional and contemporary Indian cooking techniques, ingredients, and flavors. The Sous Chef will assist in menu planning, oversee kitchen operations, and ensure food safety and hygiene standards are maintained. This position also involves leading and mentoring kitchen staff, managing inventory, and contributing to the overall culinary excellence of the restaurant. Key Responsibilities: Food Preparation & Cooking: Assist in the preparation and cooking of a wide range of Indian dishes, including appetizers, main courses, breads, and desserts. Ensure all dishes are prepared according to the restaurant's recipes and standards. Experiment with and introduce new recipes and cooking techniques in collaboration with the Head Chef. Kitchen Management: Supervise kitchen staff and ensure smooth operations during service. Oversee daily food preparation and coordinate the work of chefs, cooks, and other kitchen employees. Maintain high standards of cleanliness, organization, and safety in the kitchen. Monitor food storage and inventory levels, ensuring ingredients are fresh and well-stocked. Manage portion sizes and control waste to maintain food cost efficiency. Menu Development: Assist the Head Chef in creating and updating the menu, incorporating seasonal ingredients and customer preferences. Collaborate on the design and execution of special menus for events, festivals, and promotions. Staff Training & Development: Train and mentor junior chefs, cooks, and kitchen assistants. Conduct regular training sessions on cooking techniques, safety standards, and restaurant policies. Foster a positive work environment, encouraging teamwork and professional growth. Quality Control: Ensure all dishes leaving the kitchen meet the restaurant’s quality and presentation standards. Regularly taste and inspect dishes to maintain consistency and excellence. Health & Safety Compliance: Enforce strict adherence to health and safety regulations in the kitchen. Ensure all food is prepared and served in compliance with food safety standards. Conduct regular inspections and maintain proper documentation as required by health authorities.
Remuneration: €34000 p.a. , 39 hours/week.