Industry: Food & Beverage / Catering / Restaurant
Specialism: F&B / Hospitality and Tourism - Food and Beverage
Closed- Ability to support the Executive Chef to create the fine dining experience of Indian cuisine with modern flair recipes and encompass them in the cuisine
- To support the Executive Chef and supervise the kitchen team and be involved with the overall restaurant business as a second in-charge
- Have an innovative approach to the techniques of cooking and styling of the food
- Support the Executive Chef to plan, direct and oversee all F&B activities for the business as the second in-charge and take over during his/her absence
- Provide direction, supervision and training to both the kitchen and front of house teams
- At least 3 years as a Sous Chef role with fine dining, modern as well as contemporary all round culinary experience
- Overseas exposure and experience of global culinary knowledge would be an advantage
- Strong knowledge on Indian spices and herbs as well as global ingredients and produce
- Skills and mastery in the cooking techniques and the usage of equipment such as the traditional tandoor, charcoal grill and hot plate for the execution of meats is required
- Must possess the refinement of handling delicate foods and presentation to have a fine dining outcome
- Strong supervisory experience not only in the kitchen but for an overall restaurant brand/concept
- Basic salary + AWS
- 5 days working per week (closed on Monday & Tuesday)
- Working hour: 10.30am-3.30pm, 5pm-11pm (varies depending on operational needs)
- 14 days annual leave, increase by 1 day year by year
- Birthday leave 1 day
- Medical coverage
- If late time work require transport, it can be claimed from company