Indian Food Chef

Key Responsibilities:

Product Execution: Collaborate with the culinary team to ensure accurate and timely execution of the menu items, adhering to the established recipes and presentation guidelines.

Quality Control: Maintain a keen eye for detail to ensure that all dishes meet the company's standards of taste, presentation, portioning, and safety.

Kitchen Operations: Supervise and manage kitchen staff, including chefs, cooks, and kitchen assistants. Train, motivate, and provide guidance to ensure efficient operations and a positive work environment.

Inventory Management: Oversee inventory levels of raw materials, ingredients, and supplies. Coordinate with the procurement team to ensure timely replenishment while minimizing wastage.

Food Safety and Hygiene: Ensure strict adherence to food safety and hygiene standards in accordance with local regulations and company policies. Implement proper kitchen practices and procedures to prevent contamination and maintain cleanliness.

Production Planning: Develop and execute production schedules to align with anticipated customer traffic, promotions, and events. Optimize workflows to handle peak and off-peak periods effectively.

Equipment Maintenance: Collaborate with the maintenance team to ensure that all kitchen equipment is in optimal working condition. Coordinate repairs and maintenance as needed.

Innovation and Improvement: Continuously seek opportunities to enhance food quality, efficiency, and productivity. Contribute to the development of new menu items and cooking techniques.

Reporting: Prepare regular reports on kitchen operations, including food usage, wastage, equipment performance, and staff performance. Provide insights and recommendations to senior management.

Cross-functional Collaboration: Collaborate with various departments such as marketing, procurement, and finance to ensure seamless communication and alignment of goals.

Qualifications and Experience:

A degree/diploma in culinary arts, hospitality management, or a related field is preferred.

Proven experience 3 - 4 years of experience

Strong understanding of food preparation techniques, presentation, and quality standards.

Familiarity with Indian cuisines

Exceptional leadership, interpersonal, and communication skills.

Knowledge of food safety regulations and best practices.

Ability to thrive in a high-pressure, fast-paced environment.

Proficiency in MS Office and kitchen management software.

Creative thinking and a passion for food innovation.