Indian chef

Job Title: - Indian Sous Chef

Location: - Outlet / HO

Salary: - 30KPM to 65KPM (Depending on candidates interview and current salary)

Number of candidates: - 2

Job Summary:

The Indian Chef at Cream Centre will oversee the operations of the Indian and Tandoor kitchen, including recipe development, training, and maintaining quality standards. The role involves close collaboration with the Executive Chef and the R&D team to create innovative recipes and ensure the consistent execution of dishes. This position is integral to enhancing Cream Centre's culinary reputation and ensuring seamless kitchen operations.

Job Responsibilities:

Recipe Development and R&D:

• Innovate and develop recipes for Indian and Tandoor cuisines, focusing on creativity and authenticity.
• Collaborate with the R&D team to test and finalize new dishes for menu inclusion.
• Ensure that recipes align with Cream Centre’s standards and customer expectations.

Outlet Support:

• Provide culinary support to multiple outlets by ensuring consistency in the preparation and presentation of Indian and Tandoor dishes.
• Troubleshoot and resolve kitchen challenges to maintain smooth operations.

Training and Development:

• Conduct regular training sessions for kitchen staff to improve their skills and knowledge of Indian and Tandoor cuisines.
• Train staff on standardized recipes and procedures to ensure uniformity across all outlets.

Quality Control:

• Maintain high standards of food quality, taste, and presentation.
• Monitor inventory and ensure the use of fresh, high-quality ingredients.

Operational Management:

• Supervise day-to-day kitchen operations, including food preparation and workflow.
• Ensure compliance with health and safety regulations in the kitchen.

Menu Planning:

• Assist in creating seasonal and promotional menus to attract and retain customers.
• Evaluate menu performance and recommend adjustments based on customer feedback and sales data.

Cost Control:

• Monitor food costs and wastage to optimize kitchen efficiency.
• Work with the purchasing team to source cost-effective, high-quality ingredients.

Collaboration:

• Partner with the Executive Chef and management team to achieve culinary and operational goals.

Documentation:

• Maintain detailed documentation of recipes, training modules, and kitchen procedures.
• Update recipe databases regularly to reflect menu changes and improvements.
• Problem-Solving and Innovation:
• Address guest complaints related to Indian and Tandoor dishes and implement corrective actions.
• Continuously explore new trends and techniques to enhance Cream Centre’s offerings.

Skills & Requirements:

• Proven experience as a Sous Chef specializing in Indian and Tandoor cuisine.
• Strong knowledge of Indian spices, ingredients, and cooking techniques.
• Excellent leadership, organizational, and communication skills.
• Ability to thrive in a fast-paced, high-pressure environment.
• Proficiency in using kitchen equipment and maintaining safety standards.
• Passion for culinary innovation and delivering exceptional dining experience

Job Types: Full-time, Permanent

Pay: ₹30,000.00 - ₹60,000.00 per month

Benefits:

• Provident Fund

Experience:

• Recipe Development & RD: 4 years (Required)
• Operations & Menu Planning: 4 years (Required)
• Training & development: 4 years (Required)

Work Location: In person