Chef
1 week ago
**Job Summary**:
**Responsibilities**:
- Prepare and cook a diverse menu that includes dishes from both North and South Indian cuisine, such as curries, tandoori items, biryanis, naans, rotis, dosas, idlis, vadas, sambars, chutneys, and regional specialties.
- Maintain high standards of food quality, taste, and presentation.
- Ensure the kitchen is clean, organized, and stocked with the necessary ingredients, ensuring proper storage and handling.
- Supervise, train, and mentor kitchen staff to ensure efficient kitchen operations and high-quality output.
- Monitor inventory levels and place orders to ensure the availability of fresh ingredients and supplies.
- Innovate and develop new recipes to keep the menu exciting and current, incorporating seasonal ingredients and trends.
- Adhere to health and safety regulations and maintain strict food safety standards.
- Collaborate with restaurant management to design and implement seasonal or promotional menus.
- Address special dietary requests and food allergies with careful attention and customization.
**Requirements**:
- Proven experience as a Chef specializing in both North and South Indian cuisine in a professional kitchen.
- Extensive knowledge of traditional cooking techniques and ingredients from both North and South India.
- Ability to work efficiently in a fast-paced environment while maintaining high standards.
- Strong leadership and team management skills.
- Excellent communication and organizational abilities.
- Culinary certification or relevant training is preferred.
- Flexibility to work evenings, weekends, and holidays as required.
Pay: $1,200.00 - $1,300.00 per month
Schedule:
- Day shift
Work Location: In person
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