- Prepare authentic Indian dishes.
- Supervise kitchen staff during operations.
- Maintain food quality and consistency.
- Ensure hygiene and food safety standards.
- Manage inventory and reduce food wastage.
- Assist the Executive Chef in menu planning.
Requirements :
- Experience as a Sous Chef or Senior CDP.
- Expertise in North Indian and Tandoor cuisine preferred.
- Strong leadership and communication skills.
- Ability to work under pressure.