The Culinary Chef manages head chefs , assistant chef and oversees operations in the kitchen as well as the kitchen staff of an outlet. He/She plans the menu and liaises with suppliers. He/She controls the budget and ensures the quality of kitchen operations. He/She ensures that problems that arise are rectified in a positive and professional manner. Developing or preparing unique cuisine from the Bangladesh/North Indian/ Parkistani style of sides dishes, menus and engaging with sourcing raw herbs, spices and rare ingredients not found locally for the production of mentioned delicacies food.
~ Administer purchasing and receiving procedures.
~ Apply principles of culinary science.
~ Apply principles of food chemistry.
~ Apply principles of food psychosociology.
~ Apply principles of gastronomy.
~ Implement loss/risk prevention.
~ Innovate with new culinary ingredients.
~ Interpret culinary nutrition.
~ Manage compliance with food and beverage hygiene policies and procedures.
~ Manage cost and quality controls.
~ Manage culinary operations.
~ Manage food & beverage operations.
~ Manage inventory control system.
~ Manage site/outlet and equipment maintenance.
~ Master cook and chill methods.
~ Master recipes from various cuisines.
~ Perform culinary application and techniques.
~ Plan and develop menus for food service establishments.
~ Prepare herb and spice blends of various cuisines.
~ Use herbs and spices in various cuisine preparation and presentation.
- Handling and sourcing for rare and raw ingredients for the production of designed dishes with the head chefs.
Need to have self-knowledge and knowhow in preparing but not limited to the following dishes/delicacies:
Bangladesh / North Indian/ Pakistani Food Specials:
Paneer tikka masala, Paneer butter masala, Kadai subzi, Palak paneer, Aloo Gobi masala, Paneer shimla mirchi, Aloo mutter, Aloo baingan, Bhindi masala, Veg julfrizi, Malai kofta, Mutter paneer, Green pies masala
Non veg:
Andhara chicken curry, Egg masala, Prawn pepper masala, Prawn chettinad, Chicken chettinad, Mutton chettinad, Fish chettinad, Mutton pepper masala, Chicken adraki, Chicken kalapuri
Bhuna gose mutton, Chicken stew, Banrasi dumaloo, Butter chicken, Nawabi chicken, Chicken do pyaza, Punjabi chicken, Chicken tikka masala, Chicken hydrabad, Chicken Rogen Josh, Chicken handi, Nurgaish kofta (chicken $ mutton, Prawn curry, Fish masala, Kheema mutton, Mathi chicken, Chicken dhoiwala, TANDOORI NON VEG starter, Chicken sizzer, Mutton sizzer, Koriendar chicken sizzer , Chicken tikka Sizzer, Afghani chicken, Tandoori Chicken, Tangairi kabab, Chicken tikka, Angari kabab, Chicken Sikh kabab, Rasimi kabab, Hariyali kabab, Malai kabab, Kalme kabab
VEG SRARTER: paneer tikka, Veg sikh kabab, Gobi tikka, Hariyali aloo, Paneer sizzler, Gobi sizzler, NAAN and ROTI, Panner kulcha, Tandoori roti, Plain naan, Butter naan, Aloo parota, Garlic naan, Hariyali naam, Tandoori parota, Methi parota, Onion parota, Staft kulcha, Stoping naan (veg $non veg)
