To assist the Head Chef in managing kitchen operations, supervise junior staff, and ensure food quality and smooth service delivery at the new outlet.

Key Responsibilities

• Support Head Chef in menu execution and daily operations.
• Supervise Junior Chefs and Helpers; ensure task allocation and training.
• Maintain consistency in taste, portion, and presentation.
• Manage stock levels, monitor storage, and reduce wastage.
• Lead the kitchen in Head Chef's absence.
• Enforce hygiene, safety, and food handling standards.

Skills & Competencies

• Strong knowledge of Indian cooking methods (tandoor, curries, breads, biryani).
• Leadership and supervisory skills.
• Ability to work under pressure in busy service.
• Good knowledge of inventory and cost management.
• Strong interpersonal and coaching skills.

Key Information

• Reports to: Head Chef
• Supervises: Junior Chefs, Helpers
• Full-time, shifts including evenings/weekends/public holidays