Executive Chef - Indian Cuisine

As an Executive Chef - Indian Cuisine, you will lead, manage, and oversee the entire kitchen operations with a focus on creating and delivering high-quality, authentic Indian dishes. You will be responsible for developing menus, managing kitchen staff, maintaining high standards of food preparation and presentation, ensuring food safety and hygiene compliance, and contributing to the overall dining experience.

Key Responsibilities:

Menu Planning and Development:
Create innovative and seasonal menus that reflect the richness and diversity of Indian cuisine.
Ensure the menu includes a variety of dishes catering to diverse tastes and dietary preferences (vegetarian, vegan, gluten-free, etc.).
Continuously research food trends, local and international, to incorporate fresh ideas while maintaining authenticity.
Food Preparation Quality Control:
Supervise and ensure high standards of food preparation, cooking, and presentation.
Maintain consistency in taste, texture, and presentation across all dishes.
Regularly evaluate the quality of ingredients and ensure they meet the standards of the restaurant.
Kitchen Management:
Lead, manage, and train the kitchen staff to ensure smooth operations.
Create and maintain work schedules for kitchen personnel, ensuring adequate coverage for peak hours.
Oversee the management of kitchen inventory, ensuring the availability of ingredients and supplies while minimizing waste.
Monitor the kitchen’s adherence to health, safety, and hygiene standards (including adherence to HACCP guidelines).
Staff Training and Development:
Provide ongoing training to kitchen staff in Indian cooking techniques, hygiene standards, and safety protocols.
Foster a collaborative environment within the kitchen to encourage skill development and creativity.
Conduct performance evaluations and provide constructive feedback to improve the team’s performance.
Cost Control and Budgeting:
Oversee food costs, ensuring they align with budget targets.
Implement strategies to minimize food wastage and manage inventory efficiently.
Collaborate with the management team to develop pricing strategies that ensure profitability without compromising on quality.
Customer Interaction and Feedback:
Occasionally interact with customers to receive feedback on the food and dining experience.
Ensure that customer concerns regarding food quality or preparation are addressed promptly and professionally.
Strive to provide an exceptional dining experience through culinary excellence.
Operational Efficiency:
Ensure kitchen equipment is in good working condition and that regular maintenance schedules are followed.
Organize and manage kitchen operations to ensure a smooth flow during service hours.
Coordinate with front-of-house staff to ensure timely and accurate food delivery.
Compliance and Reporting:
Maintain records of kitchen activities, inventory, and staff schedules.
Ensure compliance with local regulations regarding food safety, health codes, and sanitation practices.
Prepare reports on food costs, staff performance, and kitchen efficiency for management.
Job Types: Full-time, Permanent

Pay: $60,000.00-$70,000.00 per year

Benefits:

Discounted or free food
On-site parking
Schedule:

8 hour shift
Evening shift
Monday to Friday
Weekends as needed
Work Location: In person Read more