Indian chef

Food Preparation: Prepare a variety of Indian dishes, utilizing traditional cooking methods and techniques. Specific Skills and Knowledge: Culinary Expertise: Proficiency in Indian cuisine, including various regional styles and cooking techniques. Ingredient Knowledge: Thorough understanding of Indian spices, herbs, and other ingredients. Food Safety: Knowledge of food safety and hygiene regulations. Leadership and Communication: Ability to supervise and train kitchen staff, communicate effectively with team members and customers. Time Management: Ability to work efficiently under pressure and manage multiple tasks simultaneously. Menu Planning: Knowledge of menu development principles and cost analysis. Inventory Management: Understanding of inventory systems and procedures. Menu Development: Assist in developing and updating menus, incorporating seasonal ingredients and customer preferences. Quality Control: Ensure all dishes meet quality standards in terms of taste, presentation, and portion sizes. Inventory Management: Monitor and maintain stock levels of ingredients and spices, ensuring freshness and availability. Kitchen Management: Oversee kitchen operations, coordinate tasks, and train and supervise kitchen staff. Hygiene and Safety: Adhere to food safety and hygiene regulations, maintaining a clean and organized kitchen environment. Customer Service: Provide excellent customer service by addressing inquiries and special requests. Cost Control: Monitor food costs and labor expenses, implementing strategies to reduce waste and improve efficiency. Job Types: Full-time, Permanent Pay: ₹10,000.00 - ₹25,000.00 per month Benefits: Food provided Schedule: Day shift Evening shift Morning shift Rotational shift Weekend availability Work Location: In person