Menu Development: Design and innovate menu items that celebrate traditional Indian flavors while incorporating contemporary techniques and seasonal ingredients.
Leadership and Training: Lead, train, and inspire the kitchen team to maintain consistent quality and presentation. Establish a culture of excellence, teamwork, and professionalism.
Quality Control: Oversee all aspects of food preparation, taste, and presentation to ensure each dish meets our high standards. Conduct regular quality checks to maintain consistency.
Inventory and Cost Management: Monitor stock levels, order ingredients, and manage supplier relationships to ensure high-quality ingredients. Control costs by managing inventory, portion sizes, and minimizing waste.
Hygiene and Safety Compliance: Ensure the kitchen meets all local health, safety, and sanitation standards. Implement and monitor hygiene practices to create a safe, clean work environment.
Customer Satisfaction: Engage with customers to understand their preferences and implement feedback. Adapt menu items for dietary requirements when needed.
Strategic Planning: Collaborate with restaurant management on strategies for menu promotions, seasonal offerings, and other initiatives to drive sales and enhance the restaurant's reputation.
Requirements:
Proven experience as an Executive Chef or Head Chef, with a strong background.
In-depth knowledge of cooking techniques, spices, and flavors.
Strong leadership skills with the ability to manage, train, and motivate a diverse kitchen team.
Excellent organizational and time-management skills, with attention to detail.
Passion for culinary excellence and a commitment to delivering an outstanding dining experience.
