CDP(Tandoor & Indian Cuisine)

POSITION SUMMARY:

He will work in close coordination with both the Head Chef and the F&B Head, reporting to them on all day-to-day kitchen operations. He will be directly responsible for overseeing all kitchen functions, including food procurement, preparation, and the maintenance of high-quality standards. This role also includes ensuring sanitation and cleanliness, as well as training staff in cooking techniques, food preparation, plate presentation, portion control, cost efficiency, and overall culinary menu management.

RESPONSIBILITIES:

• Assists the F&B Manager & the Head Chef in the all food production and day-to-day operations of the kitchen.
• Ensure that all food and products are consistently prepared and served according to the restaurants recipes, portioning, cooking and serving standards.
• Supervise kitchen employees and organize food orders.
• Oversee the food preparation and cooking process & eestablish portion sizes
• Monitor inventory levels and perform weekly inventory assessments & maintain weekly and monthly cost reports.
• Provides direction to kitchen staff, ensuring execution of all employee duties.
• Oversees and calendaring the training and development of kitchen staff.
• Make employment hiring, evaluating and disciplining kitchen personnel as appropriate.
• Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
• Fill in where needed to ensure guest service standards and efficient operations.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Work with executive chef to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
• Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
• Oversee the training of kitchen personnel in safe operation of all kitchen equipment, utensils, cleanliness and sanitation practices.
• Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
• Check and maintain proper food holding and refrigeration temperature control points.

Education and Experience:

• Formal training in Culinary Arts.
• Degree/Diploma in food production from any reputed institute.
• Must have at least 10 years of relevant, hands-on culinary experience, with at least two of those years spent in the current position of CDP or DCDP.

Language Skills:

• Ability to speak, read, analysis, and interpret standard of performance manuals, technical procedures, manual or statutory regulations

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Computer Skills:

• Moderate computer skills & Knowledge in Property Management Software (PMS).