Chef (South & North Indian Cuisine)

Description

Control and direct the food preparation process and related activities.

Responsibilities and Duties

- Construct menus with new or existing culinary creations ensuring variety and quality. - Approve and “polish” dishes before they reach customers. - Plan orders of equipment or ingredients according to shortages. - Arrange for repairs when necessary. - Prepare a variety of Naan breads and kebabs. - Fully manage hiring, training, and oversight of kitchen staff. - Estimate staff workload and compensations. - Prepare all kinds of South & North Indian cuisine. - Comply with nutrition, sanitation, and safety standards. - Foster cooperation and respect between co-workers. - Manage Tandoor oven in a fast-paced environment. - Create tasting menus for clients and events. - Prepare workstation with required ingredients and equipment; maintain sanitation and organization. - Develop cross-marketing strategies to increase profit, e.g., pairing drinks with food. - Handle Indian Sweets, Bengali Sweets, and Savouries. - Ensure proper tagging, labeling, covering, storing, and rotation of ingredients. - Oversee food levels and restocking. - Supervise food production schedules and preparation. - Follow recipes, serving temperatures, and portion control. - Fill in any kitchen area as needed. - Maintain accurate production levels to meet food cost variance. - Keep utensils and equipment clean and sanitary. - Maintain production books, recipe development, and food production guidelines. - Demonstrate knowledge of various cooking methods, ingredients, and equipment. - Execute hands-on cooking under pressure; work independently or as a team player.

Qualifications and Requirements

- Exceptional proven ability in kitchen management. - Ability to divide responsibilities and monitor progress. - Outstanding communication and leadership skills. - Up-to-date with culinary trends and optimized kitchen processes. - Credentials in health and safety training. - Degree in Culinary Science or related certificate; Minimum Diploma in Food Production. - Minimum 3 years of experience in North Indian, South Indian, and fusion cuisine in similar or larger operations. - Hands-on experience with various kitchen equipment (Tandoor, Kadai, Dosa hot plate, etc.). - Basic food hygiene certificate. - Prior experience in Indian Sweets, Bengali Sweets, and Savouries. - Minimum 1–3 years of relevant experience. - Strong organizational, verbal communication, creativity, and interpersonal skills.

Working Condition

Working hours

Willingness to work flexible hours, including evenings and weekends