We are looking for an expreienced Chef to work for our client.
1. Menu Planning and Development:
• Create and design a diverse menu featuring authentic Indian dishes, considering
regional specialties, customer preferences, and dietary requirements.
• Incorporate innovative and modern twists to traditional Indian recipes while
preserving their essence and authenticity.
• Stay updated with current food trends and introduce new and exciting dishes to
attract customers and enhance the restaurant's reputation.
2. Food Preparation and Cooking:
• Prepare and cook a wide variety of Indian dishes, including curries, biryanis, tandoori
specialties, and vegetarian/vegan options, ensuring consistency in flavor, texture,
and presentation.
• Apply traditional Indian cooking techniques, such as tempering spices, marinating,
and slow-cooking, to achieve authentic and flavorful results.
• Monitor portion control and maintain high-quality standards to deliver exceptional
dining experiences.
3. Ingredient Sourcing and Inventory Management:
• Source and select high-quality ingredients, including spices, vegetables, meats, and
dairy products, while ensuring freshness and authenticity in taste.
• Maintain inventory levels and oversee stock rotation, minimizing wastage and
optimizing costs.
• Collaborate with suppliers to negotiate favorable pricing and establish reliable
partnerships.
4. Kitchen Operations and Team Management:
• Lead and supervise a team of kitchen staff, including sous chefs, line cooks, and
kitchen assistants, ensuring smooth operations and efficient workflow.
• Delegate tasks, provide guidance, and promote teamwork to maintain a harmonious
and productive work environment.
• Conduct training sessions to enhance staff skills, improve cooking techniques, and
promote consistency in food preparation.
5. Quality Control and Food Safety:
• Adhere to strict food safety and sanitation standards, ensuring compliance with local
health regulations.
• Conduct routine quality checks on prepared dishes to maintain high standards and
promptly address any issues or inconsistencies.
6. Customer Service and Collaboration:
• Interact with customers to understand their preferences, dietary restrictions, and
special requests, providing personalized recommendations and ensuring an
exceptional dining experience.
• Collaborate with restaurant management, servers, and other staff to coordinate food
preparation and service, ensuring seamless operations.
• Respond promptly and professionally to customer feedback and complaints, taking
corrective actions and continuously improving the overall dining experience.
Must have at least 3 years relevent experience in a similar role.
1. Menu Planning and Development:
• Create and design a diverse menu featuring authentic Indian dishes, considering
regional specialties, customer preferences, and dietary requirements.
• Incorporate innovative and modern twists to traditional Indian recipes while
preserving their essence and authenticity.
• Stay updated with current food trends and introduce new and exciting dishes to
attract customers and enhance the restaurant's reputation.
2. Food Preparation and Cooking:
• Prepare and cook a wide variety of Indian dishes, including curries, biryanis, tandoori
specialties, and vegetarian/vegan options, ensuring consistency in flavor, texture,
and presentation.
• Apply traditional Indian cooking techniques, such as tempering spices, marinating,
and slow-cooking, to achieve authentic and flavorful results.
• Monitor portion control and maintain high-quality standards to deliver exceptional
dining experiences.
3. Ingredient Sourcing and Inventory Management:
• Source and select high-quality ingredients, including spices, vegetables, meats, and
dairy products, while ensuring freshness and authenticity in taste.
• Maintain inventory levels and oversee stock rotation, minimizing wastage and
optimizing costs.
• Collaborate with suppliers to negotiate favorable pricing and establish reliable
partnerships.
4. Kitchen Operations and Team Management:
• Lead and supervise a team of kitchen staff, including sous chefs, line cooks, and
kitchen assistants, ensuring smooth operations and efficient workflow.
• Delegate tasks, provide guidance, and promote teamwork to maintain a harmonious
and productive work environment.
• Conduct training sessions to enhance staff skills, improve cooking techniques, and
promote consistency in food preparation.
5. Quality Control and Food Safety:
• Adhere to strict food safety and sanitation standards, ensuring compliance with local
health regulations.
• Conduct routine quality checks on prepared dishes to maintain high standards and
promptly address any issues or inconsistencies.
6. Customer Service and Collaboration:
• Interact with customers to understand their preferences, dietary restrictions, and
special requests, providing personalized recommendations and ensuring an
exceptional dining experience.
• Collaborate with restaurant management, servers, and other staff to coordinate food
preparation and service, ensuring seamless operations.
• Respond promptly and professionally to customer feedback and complaints, taking
corrective actions and continuously improving the overall dining experience.
Must have at least 3 years relevent experience in a similar role.
