Chef

Description:

· Menu Development: Collaborate with the Head Chef and management team to develop a diverse and enticing Indian menu featuring a range of traditional and contemporary dishes, with a focus on tandoor specialties.

· Food Preparation: Execute the preparation and cooking of Indian dishes and tandoor items according to established recipes, techniques, and presentation standards, ensuring consistency and excellence in flavor, texture, and appearance.

· Tandoor Cooking: Master the art of tandoor cooking, including marination, skewering, and grilling techniques for meats, seafood, and vegetables, to create authentic and flavorful dishes that showcase the restaurant's culinary expertise.

· Ingredient Sourcing: Source high-quality ingredients, spices, and seasonings for Indian cuisine, ensuring freshness, authenticity, and adherence to food safety standards and regulations.

· Kitchen Management: Supervise and train kitchen staff, including sous chefs, cooks, and assistants, in Indian cooking techniques, tandoor operations, and food safety protocols to maintain a skilled and efficient team.

· Quality Control: Implement rigorous quality control measures throughout the food preparation process, including proper storage, handling, cooking temperatures, and plating techniques, to uphold food safety and hygiene standards.

· Inventory Management: Monitor inventory levels of Indian and tandoor ingredients, spices, and supplies, and coordinate with the procurement team to place orders, manage stock rotation, and minimize waste.

· Creativity and Innovation: Showcase your culinary creativity by introducing new and innovative Indian dishes, fusion concepts, and seasonal specials to keep the menu fresh, exciting, and appealing to guests.

· Customer Satisfaction: Work closely with the front-of-house team to ensure guest satisfaction by accommodating special requests, providing menu recommendations, and addressing any concerns or feedback related to Indian cuisine.

· Compliance: Adhere to all relevant health and safety regulations, food handling guidelines, and licensing requirements, maintaining a clean and organized kitchen environment at all times.

Qualifications:

· Proven experience as an Indian Chef or Tandoor Chef in a reputable restaurant, hotel, or catering

establishment.

· Extensive knowledge of Indian cuisine, regional specialities, and tandoor cooking techniques.

· Strong culinary skills, with the ability to execute complex recipes with precision and attention to detail.

· Excellent leadership and communication skills, with the ability to train and motivate a team.

· Familiarity with food safety standards, hygiene regulations, and kitchen management best practices.

· Creativity and innovation in menu development and presentation.

· Ability to work effectively in a fast-paced, high-pressure environment.

· Fluent in English; proficiency in Hindi or other Indian languages is advantageous.

· Valid food handler's certificate and other relevant certifications.