1. A Three year Hotel Management Diploma / Graduate Sous chef with Indian Cuisine Base, experience in South India Region. 

2. Work Experience in QSR multi / Group of restaurants

3. Develop new menu options based on seasonal changes and guests choice or demand.

4. Responsible for planning and managing food preparation for huge Banquets and A-la-karte restaurants, managing multi cuisine kitchens. Ensure that kitchen activities operated in a timely manner.

5. Interaction with the guests and resolving the problems and concerns personally.

6. Monitor and record inventory, and if necessary, order new supplies.

7. Provide support to junior kitchen employees with various tasks including line cooking, food preparation, and dish plating.

8. Train the kitchen employees to meet ISO-22000 standards.

9. Create schedules for kitchen employees and evaluate their performance.

10. Adhere to Food Safety measures and implement sanitation of kitchen utensils and regulations and safety regulations as part of HACCP.

11. Ability to prepare MIS report in MS- Excel & PPT.