Indian Chef

Indian Chef

Responsibilities

• Menu Development & Innovation:

• Develop and create innovative and authentic Indian menus, including a variety of regional dishes, while incorporating seasonal ingredients and modern culinary trends.
• Constantly experiment with new recipes and cooking techniques to enhance the dining experience.
• Standardize recipes and portion control to ensure consistency and cost-effectiveness.

• Food Preparation & Quality Control:

• Oversee and actively participate in the preparation and cooking of all Indian dishes (e.g., curries, tandoor items, biryanis, breads, sweets).
• Ensure all food is prepared to the highest standards of taste, presentation, and hygiene.
• Monitor food quality, freshness, and proper storage, adhering strictly to

  FSSAI guidelines

  and internal quality checks.
• Manage the mise en place to ensure all ingredients are ready for service.

• Kitchen Management & Operations:

• Lead, mentor, and supervise a team of Indian cooks and kitchen staff, fostering a collaborative and high-performance environment.
• Manage kitchen inventory, including ordering, receiving, and stocking supplies, minimizing wastage and controlling food costs.
• Ensure all kitchen equipment is properly maintained and in good working order, reporting any malfunctions promptly.
• Implement and enforce strict kitchen cleanliness, sanitation, and safety procedures.

• Cost Control & Budgeting:

• Manage food costs effectively, ensuring profitability without compromising on quality.
• Assist in setting kitchen budgets and monitor expenditures.

• Team Leadership & Training:

• Train and develop junior chefs and kitchen staff in various Indian cooking techniques, culinary standards, and hygiene practices.
• Conduct regular performance reviews and provide constructive feedback to team members.

• Collaboration & Communication:

• Collaborate with the Head Chef, F&B Manager, and other culinary departments to ensure smooth operations and guest satisfaction.
• Handle special requests and dietary restrictions from guests with professionalism and creativity.