Head Chef - Indian Cuisine

Responsibilities:

• Demonstrate excellent knowledge and mastery of Indian Cuisine ensuring the authenticity quality and variety of dishes served.
  
• Supervise and direct the food preparation process and related activities to maintain efficiency and quality standards.
  
• Create innovative menus incorporating both new and existing culinary creations while ensuring consistency and customer satisfaction.
  
• Inspect and refine dishes before serving to ensure they meet quality standards and customer expectations.
  
• Plan and manage inventory including ordering equipment and ingredients as needed to prevent shortages.
  
• Coordinate maintenance and repairs of kitchen equipment ensuring a safe and functional working environment.
  
• Oversee staff hiring scheduling and training maintaining adequate staffing levels to meet operational needs.
  
• Ensure compliance with company recipes standard operating procedures (SOPs) and sanitation regulations.
  
• Report to the Executive Chef New Store Opening & General Manager Operations providing updates on kitchen operations and performance.
  
• Resolve customer complaints and concerns with professionalism and diplomacy striving to deliver the best dining experience.
  
• Provide leadership and guidance to kitchen staff fostering a cooperative and respectful work environment.
  
• Maintain accurate records of payroll attendance purchase orders and stock reconciliation.
  
• Ensure compliance with nutrition sanitation and safety standards to uphold the highest standards of food quality and safety.
  
• Manage inventory control in the outlet optimizing resources and minimizing waste.
  
• Delegate responsibilities effectively and monitor progress to ensure tasks are completed efficiently.
  

Requirements

• Proven experience as a Head Chef with a minimum of 5 years in a similar role.
  
• Exceptional ability in kitchen management including menu planning staff supervision and inventory control.
  
• Strong communication and leadership skills with the ability to motivate and inspire a team.
  
• Uptodate knowledge of culinary trends and best practices with a focus on optimizing kitchen processes.
  
• Proficiency in computer programs such as MS Office restaurant management software and POS systems.
  
• Degree in Culinary Science or a related certificate is preferred.
  

Benefits