
CHEF
5 days ago
Key Responsibilities
Culinary Operations :Prepare and cook a wide range of authentic North Indian dishes, including curries, kebabs, parathas, and tandoori items, ensuring high quality and consistent taste.
Station Management :Manage and operate live cooking stations, such as tandoor, grill, and chaat stations, during service, focusing on speed, presentation, and guest interaction.
Hygiene and Safety :Maintain strict cleanliness, hygiene, and sanitation standards in the kitchen and at the cooking station, complying with food safety regulations.
Menu Contribution :Assist with menu planning, create new dishes and seasonal specials, and contribute ideas to enhance the menu selection.
Kitchen & Staff Management :Coordinate with the head chef and kitchen team, supervise and train junior staff on North Indian cooking techniques, and manage kitchen operations for timely service.
Inventory and Waste Control :Monitor inventory levels, manage stock of spices and ingredients, control portion sizes, and implement waste control measures.
Guest Engagement :Interact with guests at live stations, explain dishes and ingredients, and provide a memorable dining experience by balancing taste, speed, and presentation.
Required Skills
Authentic North Indian Cuisine Knowledge :Deep understanding of North Indian recipes, ingredients, and authentic cooking techniques.
Tandoor Operations :Proficiency in operating and maintaining tandoor ovens and related kitchen equipment.
Food Safety :Strong adherence to food safety, hygiene, and sanitation standards.
Kitchen Management :Ability to manage kitchen operations efficiently, control costs, and supervise staff.
Communication :Clear communication skills for interacting with guests and collaborating with the kitchen team.
Pressure Management :Capacity to work effectively and maintain quality during busy service periods.
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