Sous Chef

We are seeking enthusiastic and passionate people to join our team in the grand opening of Tamba Las Vegas. We embrace a strong belief in teamwork, innovation, and a love for all things food, drink, and hospitality. This concept will bring an new immersive dining experience of refined Indian Coastal cuisine. 

Key Responsibilities:

1. Kitchen Operations:

   • Assist the Executive Sous Chef and Executive Chef in managing daily kitchen operations.
   • Oversee food preparation and cooking processes to ensure consistency and quality.
   • Maintain cleanliness and organization of the kitchen, ensuring compliance with health and safety regulations.

2. Menu Development:

   • Contribute to the planning and development of innovative and seasonal menus.
   • Assist in creating new dishes and updating existing recipes.
   • Ensure all menu items are prepared according to recipes and presentation standards.

3. Staff Supervision:

   • Supervise and coordinate activities of kitchen staff, including cooks, prep cooks, and dishwashers.
   • Provide training and development to kitchen staff to improve their skills and performance.
   • Conduct regular performance evaluations and provide constructive feedback.

4. Inventory and Cost Control:

   • Monitor inventory levels and order supplies as needed.
   • Assist in managing food costs and labor expenses to meet budgetary goals.
   • Implement cost-control measures without compromising food quality and guest satisfaction.

5. Quality Control:

   • Ensure the highest standards of food quality, taste, and presentation.
   • Conduct regular inspections of the kitchen and food storage areas.
   • Address any issues related to food quality or safety promptly and effectively.

6. Guest Interaction:

   • Occasionally interact with guests to ensure satisfaction with their dining experience.
   • Address any guest complaints or concerns promptly and professionally.
   • Collaborate with the front-of-house staff to ensure a seamless dining experience.

7. Administrative Duties:

   • Maintain accurate records of inventory, orders, and staff schedules.
   • Prepare reports for the Executive Sous Chef and Executive Chef as required.
   • Assist with special events, private dining, and promotional activities as needed.

Qualifications:

• Culinary Degree: Degree or diploma from a recognized culinary school or equivalent experience.
• Industry Experience: Minimum of 5 years in the culinary field, with at least 2 years in a supervisory role in a fine dining or upscale restaurant.
• Certifications: Must be able to obtain and maintain all necessary certifications and work cards.
• Leadership Experience: Proven track record in leading and managing a kitchen team, including hiring, training, and performance management.
• Culinary Skills: Exceptional culinary skills with a strong understanding of fine dining cuisine and techniques.
• Leadership Skills: Strong leadership and team management abilities.
• Organizational Skills: Superior organizational and multitasking abilities.
• Problem-Solving Skills: Strong problem-solving skills and the ability to make sound decisions under pressure.
• Communication Skills: Excellent verbal and written communication skills.
• Technical Proficiency: Familiarity with kitchen management software and Microsoft Office Suite.
• Food Safety: Comprehensive understanding of health, safety, and sanitation regulations.
• Culinary Trends: Knowledge of current culinary trends and innovative techniques.
• Nutritional Awareness: Understanding of dietary requirements and ability to create diverse menus accommodating various needs.