A North Indian Chef's job involves preparing authentic North Indian dishes like curries, tandoori items, and breads, managing a live cooking station, maintaining food quality, hygiene, and safety standards, and often includes supervising junior staff and assisting with inventory and menu planning. Key responsibilities include operating kitchen equipment, especially tandoor ovens, ensuring consistent taste and presentation, and managing kitchen operations to meet quality standards and customer expectations.
Key Responsibilities
- Culinary Operations:Prepare and cook a wide range of authentic North Indian dishes, including curries, kebabs, parathas, and tandoori items, ensuring high quality and consistent taste.
- Station Management:Manage and operate live cooking stations, such as tandoor, grill, and chaat stations, during service, focusing on speed, presentation, and guest interaction.
- Hygiene and Safety:Maintain strict cleanliness, hygiene, and sanitation standards in the kitchen and at the cooking station, complying with food safety regulations.
- Menu Contribution:Assist with menu planning, create new dishes and seasonal specials, and contribute ideas to enhance the menu selection.
- Kitchen & Staff Management:Coordinate with the head chef and kitchen team, supervise and train junior staff on North Indian cooking techniques, and manage kitchen operations for timely service.
- Inventory and Waste Control:Monitor inventory levels, manage stock of spices and ingredients, control portion sizes, and implement waste control measures.
- Guest Engagement:Interact with guests at live stations, explain dishes and ingredients, and provide a memorable dining experience by balancing taste, speed, and presentation.
Required Skills
- Authentic North Indian Cuisine Knowledge:Deep understanding of North Indian recipes, ingredients, and authentic cooking techniques.
- Tandoor Operations:Proficiency in operating and maintaining tandoor ovens and related kitchen equipment.
- Food Safety:Strong adherence to food safety, hygiene, and sanitation standards.
- Kitchen Management:Ability to manage kitchen operations efficiently, control costs, and supervise staff.
- Communication:Clear communication skills for interacting with guests and collaborating with the kitchen team.
- Pressure Management:Capacity to work effectively and maintain quality during busy service periods.
