Job Responsibilities - North Indian Chef (Live Station Expertise)
Menu Preparation & Cooking Prepare and cook authentic North Indian dishes (e.g., kebabs, curries, breads, tandoori items) with consistency and quality. Manage live cooking stations (tandoor, grills, chaats, curries, parathas, etc.) during service, ensuring speed, presentation, and guest interaction. Customize dishes to guest preferences while maintaining authenticity.
Guest Engagement Interact with guests at live stations, explaining dishes, ingredients, and cooking methods. Deliver a memorable dining experience by balancing speed, taste, and presentation.
Station & Kitchen Management Ensure live station setup is complete with fresh ingredients, proper equipment, and garnishes before service. Maintain hygiene, safety, and cleanliness at the live station in compliance with food safety standards. Monitor portion sizes, food quality, and waste control.
Collaboration & Training Coordinate with the Head Chef and kitchen team to align live station offerings with the overall menu. Train and mentor junior staff on North Indian cooking techniques and live station operations.
Inventory & Cost Control Manage stock of spices, ingredients, and perishables used in live stations. Ensure cost efficiency by minimizing wastage and optimizing preparation.
Innovation & Quality Introduce new North Indian dishes and live station concepts to enhance guest experience. Maintain consistency in taste, texture, and presentation of all dishes served.
