Prepare and produce pastries, desserts, breads, cakes and confectionery products efficiently, economically and hygienically according to standard recipes and procedures.
Minimum 2 years work experience as Sous Chef or 4 years as Junior Sous Chef in a hotel or large restaurant with good standards; preferably with experience in luxury international brands.
Prepare and cook a variety of authentic Indian dishes, including curries, tandoori items, biryani, gravies, sauces and other regional Indian specialities, in accordance with the menu and recipes.