Ensure all food is prepared to meet restaurant quality and standards.
Supervise junior kitchen staff to ensure smooth operations during service.
Coordinate with the Curry Chef, Tandoori Chef, Chef and other kitchen staff to maintain workflow efficiency and seamless service execution.
Maintain stock levels and manage inventory, ensuring minimal wastage.
Adhere to food hygiene, health, and safety standards in all kitchen activities.
Train junior staff to develop their skills and maintain a productive team environment.
Take responsibility for the kitchen in the absence of the Head Chef.
Facilitate clear communication between different kitchen sections to ensure timely preparation and delivery of dishes.
Assist in menu innovation by working closely with specialized chefs to incorporate diverse flavors and techniques.