Job Summary
Lead and manage kitchen operations to deliver high-quality Indian and Bangladeshi cuisine. Drive menu innovation, ensure compliance with food safety standards, optimize costs, and develop staff to achieve production, productivity, and profitability goals.
Responsibilities
- Lead kitchen operations to prepare meals that meet company standards, menu specifications, and production schedules
- Plan, direct, control, coordinate, and participate in daily culinary activities to maintain required food quality and standards
- Manage kitchen production goals, productivity, and profitability KPIs set by management
- Oversee budgeting, food and labor costing, forecasting, stock control, resource planning, staffing, inventory, and waste management
- Ensure timely availability of supplies and approved food substitutions for meal preparation
- Develop and implement new culinary recipes and menus in collaboration with relevant departments
- Create innovative menus, seasonal offerings, and party menus to attract and satisfy customers
- Ensure compliance with food safety, quality, health, and hygiene regulations at all times
- Develop cross-marketing strategies with the team to increase profits, such as pairing drinks with food and introducing appealing menu items
- Enhance customer experience by maintaining high food quality and service standards
- Initiate and implement cost-cutting measures without compromising dish quality and taste
- Conduct and support on-the-job training for junior staff and trainees to develop their culinary skills
- Maintain proper handling and temperature control of all food products to ensure safety and quality
- Adhere to workplace safety and health policies and procedures
- Perform additional duties as assigned to support kitchen operations
Preferred competencies and qualifications
- At least 5 years of hands-on cooking experience in high-volume Indian or Bangladeshi restaurant operations
- Advanced cooking skills and comprehensive knowledge of North and South Indian cuisines
- Proven experience preparing authentic Bangladeshi and Indian dishes using traditional techniques
- Understanding of Indian food culture, including the properties and uses of herbs and spices in cooking
- Skilled in preparing North Indian dishes such as Tandoori items, Naans, Chapati, and various types of Prata
- Experience preparing Indian traditional hot drinks, snacks, and desserts such as Gulab Jamun, Rasgulla, Payasam, and Carrot Halwa
- Ability to work weekends, public holidays, and overtime as required
- Physical stamina to stand and work extended hours, including experimenting with new dishes
- Knowledge of food product availability to plan cuisine accordingly
