Sous Chef

Head Chef 

Experience:

Minimum 5-7 years leading entire kitchen operations including tandoor, seekh, and Tava products.

Education: Culinary degree or equivalent hands-on kitchen training certification.

Communication: Clear communicator with ability to instruct kitchen staff and coordinate with managers.

Planning Skill: Plans half down according to sales targets and holiday management.

Training Skills: Strong trainer capable of mentoring junior chefs and line cooks.

Leadership: Proven leadership in quality control, hygiene standards, and cost control.

Network: Maintains strong supplier and vendor relationships for inventory and sourcing.

HE SHOULD HAVE GOOD INTERPERSONAL AND INTRAPERSONAL SKILLS .

 Overall Skill Matrix Breakdown·        Leadership

& Team Handling: Focuses on managing people, resolving conflicts, and fostering a positive work culture.

·        Kitchen

skills: Expertise in Tandoor

·        Team

Collaboration & Diversity: Assesses how well the chef works with diverse teams and ensures effective communication, especially with interstate staff.

·        Operational

Efficiency: Evaluates the chef's ability to maintain smooth kitchen operations, especially during peak periods.

·        Action

or planning on Sales Forecasting: Tests the chef’s ability to plan menus, forecast sales, and adjust kitchen operations accordingly.

·        Quality

Control & Standards: Looks at the chef’s commitment to maintaining hygiene, food quality, and consistency.

·        Supplier

& Vendor Relations: Assesses how the chef handles sourcing ingredients, maintaining supplier relationships, and managing inventory.

·        Training

& Development: Focuses on the chef’s ability to mentor, train, and develop junior staff and ensure continuous learning.

·        Cost

Control & Budgeting: Evaluates the chef’s approach to managing kitchen budgets, reducing costs, and optimizing resources.