Chief cooks are responsible for overseeing all aspects of the kitchen operations at their establishment.They commonly work with a team of cooks, chefs and other support staff to ensure that everything is running smoothly.
Chief cooks may also be tasked with developing new recipes or improving existing ones. This might include sourcing ingredients, testing out new cooking techniques, or creating detailed plans for how dishes should be prepared.
Responsibilities
❖ Control and direct the food preparation process and any other relative activities.
❖ Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.
❖ Approve and “polish” dishes before they reach the customer.
❖ Plan orders of equipment or ingredients according to identified shortages.
❖ Arrange for repairs when necessary.
❖ Prepare a variety of Naan breads and kebabs Be fully in charge of hiring, managing and training kitchen staff.
❖ Oversee the work of subordinates.
❖ estimate staff’s workload and compensations.
❖ Experience in preparing all kind of South & North Indian Cuisine
❖ Comply with nutrition and sanitation regulations and safety standards.
❖ Foster a climate of cooperation and respect between co-workers
❖ Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings.
❖ Managing Tandoor oven in a fast-paced environment
❖ Approving and “polishing” dishes before they reach the customer.
❖ Create tasting menus for clients interested in contracting the food for different events from their kitchen
❖ Working effectively with kitchen team and complying with company procedures and food safety policies. Preparing workstation with required ingredients and equipment and keeping station sanitary and organized throughout shift.
❖ Developing a cross- marketing strategy in order to increase profit, such as pairing drinks with the food served
❖ Must have prior experience in Indian Sweets, Bengali Sweets and Savories.
❖ Must have prior experience in Indian Fusion menu.
❖ Ensuring ingredients are tagged, date-labeled, covered, stored and rotated effectively.
❖ Overseeing food levels and restocking items on time.
❖ Supervised the preparation of food production schedules, preparation,
❖ Following established recipes to prepare menu items.
❖ Following guidelines to ensure correct serving temperatures and adequate portion control.
❖ Able to fill in any area of kitchen at any time.
❖ Maintained accurate production levels to maintain a certain food cost variance
❖ Keeping utensils and equipment clean and sanitary
❖ Establishing stock levels at end of shift and capturing information on standardized stock sheets.
❖ Removing trash and clearing storage bins.
❖ Maintains production books, recipe development, food production procedure guidelines, and general
❖ Understanding of various cooking methods, ingredients, equipment and procedures. Must be able to handle Tandoor
❖ Monitored all aspects of food handling, storage, preparation, assembly, packing, and quality control
❖ Preparation of tasty and authentic south & north Indian dishes, Indian fusion cuisine and diversity of menus
❖ Hands-on execution, able to meet deadline and work under pressure.
❖ Independent and Team player
❖ Independent & able to work under minimum supervision.
❖ Work well under pressure and have no qualms assuming additional responsibilities.
❖ Responsible and dedicated to meet tight deadline.
Cook Skills & Qualifications:
❖ Organizational Skills,
❖ Verbal Communication,
❖ Culinary Arts,
❖ Kitchen Equipment Knowledge,
❖ Knowledge of International Cuisines,
❖ Creativity, Interpersonal Skills,
❖ Culinary Arts Training
Requirements:
❖ Exceptional proven ability of kitchen management
❖ Ability in dividing responsibilities and monitoring progress
❖ Outstanding communication and leadership skills
❖ Up to date with culinary trends and optimized kitchen processes
❖ Credentials in health and safety training
❖ Should have a solid 3 years of experience in North Indian, South Indian, and fusion cuisine in similar size or larger size operation & familiar with industry’s best practices
❖ Hands-on experience with various kitchen equipments.
❖ (e.g., Tandoor, Kadai and Dosa hot plate, etc.
❖ Basic food hygiene certificate
❖ Must have prior experience in Indian Sweets, Bengali Sweets and Savories.
❖ Minimum 8-10 years of relevant experience.
