Sous Chef - Indian Kitchen

About the role

The Sous Chef Indian Kitchen is responsible for the overall success of daily kitchen operations, personally performing culinary tasks while leading the staff and managing all food-related functions. The role supervises all kitchen areas to ensure a consistent, high-quality product, guides and develops staff, and keeps guest and employee satisfaction high while maintaining the operating budget. It is a full-time management position based in Addis Ababa.

Key responsibilities

• Manage kitchen shift operations and ensure compliance with Food & Beverage policies, standards and procedures
• Estimate daily production needs weekly and communicate them to kitchen staff daily
• Assist the Executive Chef with kitchen operations and prepare and cook food for regular service and special guests
• Develop new dishes and food presentations, and maintain purchasing, receiving and storage standards
• Ensure food handling and sanitation standards and compliance with applicable laws are met
• Supervise cooks and workers, lead shifts, and coach and mentor staff
• Handle guest feedback and complaints, and set clear performance expectations
• Use the Labor Management System to schedule staff and track time and attendance, and train employees on safety procedures
• Take part in performance appraisals and bring issues to the department manager and Human Resources

Required profile

• High school diploma or GED, or a 2-year accredited degree in Culinary Arts, Hotel and Restaurant Management or a related major
• 4 years of experience in culinary, food and beverage or a related field, or 2 years with a degree