JOB DESCRIPTION:
- Overall in-charge of the kitchen department ensuring the preparation of high quality meals in accordance to company standards, menu specification and production schedules
- Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
- To lead and manage the kitchen to achieve production goals, productivity, and profitability KPIs set by the management.
- Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
- Ensure the availability of supplies and food or approved substitutions in adequate time for preparation
- To plan and execute the development of new culinary recipes and menus, and to work closely with relevant department to implement new items
- Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus
- Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times
- Developing a cross-marketing strategy with team in order to increase profit, such as, coming up with new menus which appeal to customers; pairing drinks with the food served etc
- Seek to ensure at all times that customers have the best experience possible
- Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
- Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
- Any other duties and responsibilities as assigned.
JOB REQUIREMENTS
- Atleat 6 years of hands on cooking experience in a Indian restaurant and handling in high volume service operations preferred
- Highly skilled in cooking techniques and comprehensive knowledge of both North & South Indian cuisines
- Thorough experience with preparing and cooking North and South Indian Authentic dishes
- Understand Indian Food culture and techniques and knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way
- Able to cook different types of Indian Briyanis, South & North Indian Meals, dosa, chutneys and also Satti Soru
- North Indian Dishes: Tandoori items, Naans items, Chappati and skilled in prata making and able to cook different varieties of pratas
- Experience in preparing Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Raskulla, payasam, Carrot halva etc
- Must be able to work on weekends and public holidays and work overtime if necessary
- Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes
- The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly
- Follows Proper Handling and Right Temperature of all Food Products
- Maintain workplace safety and health policies and procedures
