SOUS CHEF SOUTH ASIAN CUISINE / BLACK SHEEP RESTAURANTS

The Sous Chef South Asian Cuisine for Black Sheep Restaurants is responsible for kitchen management at our newly opened south Asian cuisine restaurant: “Rajasthan Rifles”. This person will work directly under the Head Chefs and owners and may rotate between the other South Asian outlets as needed. He/she should have expert knowledge South Asian Cuisine, and previously worked in a managerial role within a well renowned professional kitchen.

Specific responsibilities include managing authenticity of restaurant, menu and recipe development, controlling food costs, maintaining high quality and consistency for all food, recruitment, training and coaching team members.

DESIRED QUALIFICATIONS

• 8+ years professional kitchen experience, with a minimum of two-years kitchen management experience (Junior Sous Chef, Sous Chef, Senior Sous Chef, Head Chef)
• Full understanding and previous experience working in kitchens serving South Asian and Indian
• Experience working in South East Asia, for a full understanding of Indian culture and cuisine
• Strong experience managing kitchen teams and their workloads
• Previous experience working in hospitality driven cities to gain international experience
• Experience in the preopening of the restaurants
• Experience in menu development, creating specials and ordering/purchasing
• Strong leadership and team building skills
• Superior English and Hindi written and oral communications skills