Junior Sous Chef - Indian

Lead daily kitchen operations by supervising shift activities, overseeing food production, and personally preparing dishes to meet guest specifications. Maintain strict sanitation and safety standards while managing inventory, purchasing supplies, and coordinating with banquet departments for event timing. Supervise staff through performance appraisals, training, and feedback sessions to ensure operational needs and financial objectives are met. Handle guest complaints and resolve issues while supporting new menu concepts and promotions. Report equipment malfunctions and participate in all department meetings to drive consistent service performance.