Indian Chef

Year Kolkata, West Bengal, India

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Annual CTC
3 to 3.6 Lacs

Experience
3\xe2\x80\x935+ years

Gender
Male

Age
28-40 Years Requirements

Proven experience as an Indian Chef in a restaurant only.
In-depth knowledge of Indian cuisine, including regional variations, spices, and cooking methods.
Strong culinary skills and the ability to create flavorful and visually appealing dishes.
Excellent understanding of food safety and sanitation practices.
Ability to work well under pressure in a fast-paced environment.
Effective communication and leadership skills.
Creative flair and passion for experimenting with new recipes and ingredients.
A culinary degree or certification from a reputable culinary school is a plus.
Willingness to work flexible hours, including weekends and holidays.

Prepare and cook a wide variety of Indian dishes, including appetizers, entrees, and desserts, according to traditional recipes and standards.
Ensure that all food items are prepared, seasoned, and cooked properly, maintaining the authenticity and integrity of Indian cuisine.
Coordinate with the kitchen team to ensure timely preparation and delivery of food orders.
Monitor food stock levels and place orders for ingredients and supplies as needed.
Maintain cleanliness and sanitation standards in the kitchen area, following food safety regulations and guidelines.
Train and supervise kitchen staff in Indian cooking techniques and recipes.
Develop and update menus with innovative and creative Indian dishes to attract and retain customers.
Collaborate with restaurant management to plan and execute special events and promotions featuring Indian cuisine.
Adhere to health and safety standards, including proper handling and storage of food products.
Stay updated on current food trends, new ingredients, and cooking techniques related to Indian cuisine.

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