Chef

Job Summary

Manage daily kitchen operations to ensure efficient food production while preparing diverse South and North Indian dishes. Innovate recipes, maintain quality standards, control inventory, and uphold food safety in a dynamic restaurant setting.

Responsibilities

• Lead daily kitchen operations to ensure smooth and efficient food production
• Prepare and cook a wide variety of South and North Indian vegetarian and non-vegetarian dishes to meet quality and taste standards
• Mix, prepare, and maintain different types of Indian spices and spice blends to ensure authentic flavors
• Develop new recipes, dishes, and flavors to enhance and diversify the restaurant menu
• Monitor food quality, taste, portion control, and presentation to maintain customer satisfaction
• Manage inventory and stock levels to optimize food costs and reduce waste
• Apply food safety and kitchen hygiene practices consistently to comply with health regulations
• Work efficiently under pressure in a fast-paced restaurant environment to meet service demands
• Collaborate effectively with team members while also demonstrating the ability to work independently