Job Title

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 5–8 years of relevant kitchen experience. At least 2–3 years of experience as Chef De Partie or equivalent role.