Head Chef (North-Indian Cuisine)
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Job Description
Job Title: Head Chef (North Indian Cuisine)
Years of Experience: Minimum 5 Years
GOAL OF FUNCTION
The Head Chef (North-Indian Cuisine) will be responsible for the creation preparation and presentation of food items on the menu of the restaurant.
Main duties include: .
Design and create new menu items for approval of owner/management. .
Ordering ingredients and supplies for the restaurant .
Maintain inventory of usable ingredients and supplies .
Management of kitchen staff/helpers in efficient production of menu items .
Assist in hiring and training new kitchen staff to assist in the production of goods.
PRIMARY TASKS
.
Lead and manage all kitchen operations including food preparation cooking and plating. .
Design innovative seasonal and cost-effective menus in line with brand standards and customer expectations. .
Supervise train and motivate kitchen staff to ensure a productive and disciplined working environment. .
Monitor and control food cost portion sizes inventory and wastage. .
Ensure strict adherence to food hygiene safety and sanitation standards. .
Collaborate with suppliers and manage inventory to maintain ingredient quality and availability. .
Implement effective kitchen scheduling to ensure smooth operations during peak and off-peak hours.
Employee Grade Level 4
.
Conduct regular performance reviews and provide constructive feedback to staff. .
Coordinate with front-of-house teams to ensure seamless service and customer satisfaction. .
Stay up to date with culinary trends and industry innovations. .
Design and improve the menu according to market needs. .
Oversee a team of junior cooks and other staff members as necessary. .
Provide personal attention to guests and take feedback as need be. .
Maintain up to date knowledge about the latest food trends and ingredients. .
Train team members evaluate and develop plans for budgeting. .
Monitor stocks of food ingredients and make appropriate orders within budget. .
Maintain the quality of material and condition of equipment and devices used for cooking. .
Carry out administrative duties to maintain an efficient and clean workspace. .
Identify staffing needs and help recruit and train personnel.
Employment Type
Full Time
