HEAD CHEF

Description

We are seeking a versatile and experienced Chef with expertise in both South and North Indian cuisines. This role demands the ability to prepare a wide array of dishes, including large-scale cooking for catering events such as weddings. The ideal candidate will be creative in suggesting new menu items, proficient in following recipes, and skilled in preparing both vegetarian and non-vegetarian options, as well as traditional Indian desserts and snacks. A strong background in Tandoori and South Indian cooking, coupled with leadership potential and adherence to the highest hygiene standards, is essential for this position.

Responsibilities and Duties

* Prepare a diverse range of authentic South Indian and North Indian dishes. * Capably handle large-volume cooking for catering events, including weddings and other occasions. * Propose innovative new dishes within both South and North Indian culinary traditions. * Skillfully follow and execute South Indian and North Indian food recipes and menus. * Expertly prepare both vegetarian and non-vegetarian dishes. * Demonstrate experience in crafting Indian desserts and snacks. * Possess comprehensive knowledge of Tandoori dishes and both vegetarian and non-vegetarian South Indian cuisine. * Create and post daily task assignments for kitchen staff based on the menu and work schedule. * Assign specific cooking and food preparation tasks, ensuring adherence to standard recipes and practices. * Instruct kitchen staff on proper food preparation techniques. * Adjust recipes to meet the required serving quantities. * Complete pre-preparation and inventory lists before each meal service. * Provide guidance and training to kitchen assistants as needed. * Strictly adhere to sanitation and safety guidelines. * Demonstrate effective communication and interpersonal skills, following management directives. * Support the manager in maintaining positive client relationships. * Develop and implement local procedures for receiving, inspecting, and distributing food and non-food items. * Prepare a variety of regular and special dietary foods to ensure a balanced and healthy offering. * Prepare meat, poultry, fish, vegetables, shellfish, soups, gravies, sauces, and desserts. * Operate various kitchen equipment for large-scale food production. * Provide advice, guidance, and instruction to other kitchen staff members. * Handle disciplinary actions within the scope of delegated authority. * Oversee food preparation to ensure consistent adherence to quality standards. * Manage administrative and human resource functions for supervised staff. * Implement Equal Employment Opportunity policies and programs.

Qualifications and Requirements

* A minimum of five years of professional culinary experience. * Proven ability to prepare both South Indian and North Indian cuisines. * Demonstrated experience in large-scale cooking for catering purposes. * Must be available to work weekends and public holidays. * Strong knowledge of food safety and sanitation practices. * Excellent communication and interpersonal skills. * Ability to provide clear instructions and guidance to others. * Experience in inventory management and control. * Familiarity with a wide range of kitchen equipment. * Ability to work effectively as part of a team.

Working Condition

Salary

Basic Salary 3300