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Cooking Indian main dishes – Must have Biryani as his specialty (Kerala style) and a perfect understanding of other Kerala Items such as curries and snacks. Knowing North Indian food will be an advantage.
Maintaining Food Cost analysis
Being creative and innovative on food prep to add new items to menu
Disciplined to maintain Kitchen Hygiene and Safety
Understanding of UAE (Sharjah) laws for restaurant kitchens will be a good plus.
المهارات
Experience as Sous Chef at a restaurant or hotel kitchen – min. 2-3 years
Young and Innovative in food.
Interested in creating menu items, specials
Hungry to grow with the brand into multiple outlets.
English knowledge + Hindi Language + any other Indian language is a plus.
Good understanding of the business side of running a restaurant, including inventory management, food costs, and profit margins.
Added advantage if able to analyze financial data and use it to make strategic decisions, such as adjusting menu prices or changing suppliers.
