Sous Chef - Indian Brasserie
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Key skills for this role
About the Role
Manage kitchen operations, create menus, address guest requests, ensure compliance with health standards, and possess strong communication and organizational skills.
Key Skills for This Role
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Overview
Manage the kitchen s daily operations.
Monitor consumption and maximize capacity of resources and equipment.
Create weekly executive set lunch, monthly, promotional, and seasonal menus in cooperation with the Executive Chef.
Address guests requests and handle complaints promptly and to their satisfaction.
Provide feedback to guests recommendations and share their ideas with staff and management.
People Management and Training Adhere to the Company policies and procedures and comply with the Code of Conduct.
Remain well-mannered and well-groomed as per Department and Company standards.
Follow health and safety standards and strive for constant improvement to avoid health and injury hazards.
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