We are seeking an experienced Sous Chef/ Demi Chef to lead kitchen operations in a high -end, high -volume restaurant. The role involves managing a team of culinary professionals, maintaining exceptional food quality and presentation standards, and consistently delivering on the restaurant’s brand promise.

The ideal candidate will have a strong leadership background, a passion for culinary excellence, and experience working in dynamic, multicultural environments.

Key Responsibilities


Kitchen Operations & Leadership


- Lead and manage a team of skilled chefs and kitchen staff

- Ensure consistency in food quality, taste, and presentation

- Oversee day -to -day kitchen operations in line with company policies

Procurement & Supplier Management

- Source high -quality local ingredients wherever possible

- Build and maintain strong partnerships with local suppliers

- Manage product requisitioning as per delegated authority

People Management

- Drive recruitment and onboarding of kitchen staff

- Train, mentor, and develop junior chefs

- Foster a positive, high -performance team culture

Financial & Operational Control

- Manage kitchen budgets, food costs, and inventory

- Monitor and improve cost control measures

- Oversee P&L; performance related to kitchen operations

Innovation & Strategy

- Recommend and implement sales initiatives

- Develop new menu items and culinary concepts

- Contribute to marketing and brand development initiatives

Salary: 26 NZD (₹1,400 – ₹1,420 approx) Per Hour/ Minimum 40 hours working in a week