Job Description

An Indian Head Chef is a culinary leader responsible for managing the kitchen and overseeing the preparation and presentation of Indian cuisine. They develop menus, manage staff, ensure food quality and safety, and maintain inventory. Essentially, they are the culinary driving force behind a restaurant or food service establishment specializing in Indian food. Key Responsibilities:

Menu Planning and Development:

Creating and designing menus, including traditional and contemporary Indian dishes, considering factors like customer preferences, seasonal ingredients, and dietary needs.

Food Preparation and Presentation:

Ensuring high-quality standards in the preparation and presentation of all dishes, adhering to traditional and modern Indian cooking techniques.

Kitchen Management:

Overseeing the daily operations of the kitchen, managing staff, delegating tasks, and ensuring efficient workflow.

Staff Training and Supervision:

Training and mentoring junior chefs and kitchen staff, fostering a positive and productive work environment.

Quality Control:

Maintaining consistent food quality, taste, and presentation, including monitoring food preparation, sourcing high-quality ingredients, and implementing food safety standards.

Inventory Management:

Managing food stock, placing orders for ingredients, and controlling food costs.

Hygiene and Safety:

Ensuring compliance with health and safety regulations, maintaining a clean and organized kitchen, and adhering to food handling and sanitation standards.

Cost Control:

Managing the kitchen budget, controlling food costs, and minimizing waste.

Customer Satisfaction:

Working to ensure customer satisfaction by delivering high-quality food and service.
Essential Skills and Qualifications:

Extensive knowledge of Indian cuisine:

A deep understanding of various Indian cooking techniques, regional specialties, and traditional recipes.

Culinary degree or equivalent experience:

A formal culinary education or significant experience in a professional kitchen is typically required.

Strong leadership and management skills:

The ability to lead, motivate, and manage a team of chefs and kitchen staff.

Excellent communication and interpersonal skills:

The ability to communicate effectively with staff, suppliers, and management.

Ability to work under pressure:

The capacity to handle a fast-paced environment and manage multiple tasks simultaneously.

Creative and innovative:

The ability to develop new and exciting dishes, keeping up with culinary trends.

Knowledge of food safety and hygiene:

Familiarity with food safety regulations and best practices.
Job Types: Full-time, Permanent

Pay: ?40,000.00 - ?50,000.00 per month

Benefits:

Health insurance Provident Fund
Work Location: In person