Overall in-charge of the kitchen department ensuring the preparation of high quality meals in accordance to company standards, menu specification and production schedules
Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
To lead and manage the kitchen to achieve production goals, productivity, and profitability KPIs set by the management.
Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
Ensure the availability of supplies and food or approved substitutions in adequate time for preparation
To plan and execute the development of new culinary recipes and menus, and to work closely with relevant department to implement new items
Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus
Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times
Developing a cross-marketing strategy with team in order to increase profit, such as, coming up with new menus which appeal to customers pairing drinks with the food served etc
Seek to ensure at all times that customers have the best experience possible
Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
Any other duties and responsibilities as assigned.
JOB REQUIREMENTS:
Degree in the related or any dicipline
Atleat 6 years of hands on cooking experience in a Indian restaurant and handling in high volume service operations preferred
Highly skilled in cooking techniques and comprehensive knowledge of both North & South Indian cuisines
Thorough experience with preparing and cooking North and South Indian Authentic dishes
Understand Indian Food culture and techniques and knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way
Able to cook different types of Indian Briyanis, South & North Indian Meals, dosa, chutneys and also Satti Soru
North Indian Dishes: Tandoori items, Naans items, Chappati and skilled in prata making and able to cook different varieties of pratas
Experience in preparing Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Raskulla, payasam, Carrot halva etc
Must be able to work on weekends and public holidays and work overtime if necessary
Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes
The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly
Follows Proper Handling and Right Temperature of all Food Products
Maintain workplace safety and health policies and procedures
