Chef - Indian Cuisine

Summary

An experienced chef with 2-3 years of hands-on experience in preparing and managing authentic Indian cuisine. Demonstrates expertise in menu creation, ingredient management, and kitchen operations while ensuring high standards of quality and customer satisfaction. Adept at maintaining food safety, managing costs, and developing new recipes. Committed to delivering exceptional culinary experiences and effectively collaborating with team members and front-of-house staff.

Duties

• Developed and executed traditional and innovative Indian menus.
• Managed ingredient sourcing, inventory, and food preparation.
• Supervised kitchen staff, maintained cleanliness, and ensured adherence to recipes.
• Conducted quality control and implemented food safety standards.
• Addressed customer feedback and special dietary requests.
• Controlled food costs, minimized waste, and developed cost-effective procedures.
• Created and tested new recipes, adapted traditional dishes for modern preferences.
• Customized menus and managed food preparation for special events and catering.
• Ensured proper maintenance of kitchen equipment and coordinated with front-of-house staff.

Experience

• At least 2-3 years in Restaurant
• Menu Development: Crafted and updated diverse menus featuring traditional Indian dishes such as biryanis, curries, and tandoori items, as well as innovative dishes to cater to contemporary tastes.
• Ingredient Sourcing and Management: Selected and sourced high-quality spices, herbs, and ingredients from local and international suppliers; maintained inventory levels and placed orders to ensure a consistent supply of fresh ingredients.
• Food Preparation: Expertly prepared a wide range of Indian dishes, adhering to authentic recipes and cooking techniques, including the use of tandoor ovens and traditional spice blends.
• Kitchen Supervision: Supervised and trained kitchen staff, including junior chefs and kitchen assistants; ensured proper adherence to recipes and cooking standards; facilitated a collaborative and efficient kitchen environment.
• Quality Assurance: Monitored and maintained high standards of food quality and presentation; conducted regular taste tests and adjusted recipes to ensure consistency and satisfaction.
• Health and Safety Compliance: Implemented and enforced food safety protocols and hygiene standards; conducted regular sanitation checks and ensured compliance with local health regulations.
• Customer Interaction: Engaged with customers to address dietary needs and preferences; collected feedback to continually improve menu offerings and service quality.
• Cost Control: Managed food costs and minimized waste by implementing efficient kitchen practices; prepared cost analysis reports and adjusted menu pricing as necessary.
• Recipe Innovation: Developed and tested new recipes; adapted traditional Indian dishes to meet modern dietary preferences and trends, such as gluten-free and vegan options.
• Special Events and Catering: Coordinated with event planners to design and execute custom menus for special events and catering; ensured the successful delivery of high-quality food services for large gatherings.
• Equipment Maintenance: Conducted routine maintenance and cleaning of kitchen equipment; arranged for repairs and replacements as needed to ensure smooth kitchen operations.
• Collaboration and Communication: Worked closely with front-of-house staff to ensure efficient service and seamless communication between kitchen and dining areas; participated in team meetings to discuss operational improvements and menu updates.
• Administrative Tasks: Managed kitchen records, including inventory logs, food cost reports, and staff schedules; assisted in developing kitchen policies and standard operating procedures.

Join our team as a Chef to showcase your culinary expertise, lead a dynamic kitchen team, and contribute to creating memorable dining experiences for our guests.

Job Types: Full-time, Part-time, Permanent

Pay: $17.20-$26.97 per hour

Schedule:

• Every Weekend
• Monday to Friday

Experience:

• Cooking: 2 years (required)
• Kitchen experience: 2 years (required)
• Restaurant experience: 1 year (required)

Work Location: In person