Roles and Responsibilities:
The Head Chef manages and oversees operations in the kitchen as well as the kitchen staff of an outlet. He plans the menu and liaises with Executive Chef. He controls the budget and ensures the quality of kitchen operations. He ensures that problems that arise are rectified in a positive and professional manner.
Job Description:
· Ensure that the kitchen operates in a timely way that meets our quality standards
· Fill in for the Executive Chef in planning and directing food preparation when necessary
· Resourcefully solve any issues that arise and seize control of any problematic situation
· Manage and train kitchen staff, establish working schedule and assess staff’s performance
· Order supplies to stock inventory appropriately
· Comply with and enforce sanitation regulations and safety standards
· Maintain a positive and professional approach with coworkers and customers
· Good knowledge in South Indian Food
Requirements:
· Minimum 2 year of work experience as a Indian cuisine
· Experience in preparing a variety of dishes for banana leaf concept
· Good understanding of food safety practices and hygiene
· Excellent team spirit with customer-focused attitude
