Head Chef; North-Indian Cuisine

Job Title:
Head Chef (North Indian Cuisine)

Years of

Experience:

Minimum 5 Years

The Head Chef (North-Indian Cuisine) will be responsible for the creation preparation and presentation of food items on the menu of the restaurant.

• Design and create new menu items for approval of owner/management.
• Ordering ingredients and supplies for the restaurant.
• Maintain inventory of usable ingredients and supplies.
• Management of kitchen staff/helpers in efficient production of menu items.
• Assist in hiring and training new kitchen staff to assist in the production of goods.

• Lead and manage all kitchen operations including food preparation cooking and plating.
• Design innovative seasonal and cost-effective menus in line with brand standards and customer expectations.
• Supervise train and motivate kitchen staff to ensure a productive and disciplined working environment.
• Monitor and control food cost portion sizes inventory and wastage.
• Ensure strict adherence to food hygiene safety and sanitation standards.
• Collaborate with suppliers and manage inventory to maintain ingredient quality and availability.
• Implement effective kitchen scheduling to ensure smooth operations during peak and off-peak hours.
• Conduct regular performance reviews and provide constructive feedback to staff.
• Coordinate with front-of-house teams to ensure seamless service and customer satisfaction.
• Stay up to date with culinary trends and industry innovations.
• Design and improve the menu according to market needs.
• Oversee a team of junior cooks and other staff members as necessary.
• Provide personal attention to guests and take feedback as need be.
• Maintain up to date knowledge about the latest food trends and ingredients.
• Train team members evaluate and develop plans for budgeting.
• Monitor stocks of food ingredients and make appropriate orders within budget.
• Maintain the quality of material and condition of equipment and devices used for cooking.
• Carry out administrative duties to maintain an efficient and clean workspace.
• Identify staffing needs and help recruit and train personnel.

Employee Grade Level 4

• Culinary Experience
• Food Handling
• Restaurant Experience
• Kitchen Management Experience
• Food Preparation Experience
• Kitchen Experience
• Food Industry
• Cooking
• Cost Control
• Baking
• Sanitation
• Leadership Experience

Employment Type : Full Time

Experience: years

Vacancy: 1