A North Indian Restaurant Curry and Tandoor Supervisor
oversees kitchen operations, focusing on authentic food quality, tandoor (clay oven) management, and staff training
. Key responsibilities include ensuring high-quality food preparation, enforcing sanitation standards, managing inventory, and maintaining consistent, traditional flavors for curries and tandoori items.
Key Responsibilities
- Culinary & Tandoor Leadership: Supervise the preparation of specialized North Indian dishes (curries, kebabs, tikkas, naans) and manage clay oven (tandoor) temperatures to ensure authentic taste and texture.
- Quality Control & Hygiene: Enforce strict hygiene standards (e.g., SFA standards), ensuring all food meets quality standards, is properly presented, and is tasted before service.
- Operations & Staff Management: Oversee daily kitchen operations, train, schedule, and mentor chefs and kitchen assistants to maximize efficiency.
- Inventory & Cost Control: Manage ingredient inventory, stock ordering, and minimize waste to control kitchen food costs.
- Menu Maintenance: Ensure recipes are consistently followed and assist in developing new menu items.
Requirements
- Proven experience in a specialized North Indian kitchen, specifically as a Curry or Tandoor specialist.
- Deep knowledge of authentic, traditional Indian spices and marinades.
- Strong team leadership skills, able to work in a high-pressure, fast-paced environment.
