north indian chef

A tandoori Chief Chef, individuals must learn to cook using a tandoor, a brick or clay oven commonly used in Indian-style cooking. The tandoor, which is heated by charcoal or gas, may have rounded sides and stand as high as five feet. Traditional tandoors usually are placed outside because of the heat and smoke; however, some modern tandoors have ventilation systems that allow them to be used indoors.

A tandoor Chief Chef cooks by quickly searing and sealing the outside of food items such as fish, meat, and bread. Traditionally, food items are dyed orange and marinated in dry spices or a sauce. Tandoori Chief Chefs must take special care in ensuring that food is cooked evenly since the temperature in the tandoor can vary from bottom to top. Tandoori-cooked food not immediately consumed is usually kept under a heat lamp or refrigerated for later use.

Essential Duties & Responsibilities:

• Preparation, cooking and presenting dishes within your specialty

• Assist with stock ordering and monitoring procedures

• Maintain high standards of food hygiene and health & safety at all times

• Participate fully in all meetings, training, and forums, Take responsibility for your own personal development

• Demonstrate excellent food preparation practices, portion control and end to end food production

• Supporting the Head Chief Chef to deliver on all company measures & targets

• Follow all company operational kitchen process and procedures, achieving all required standards

• Take responsibility for delivering the highest measures of food production and presentation to customers including manning the live cooking stations if required

• Monitor food consumption to ensure 100% customer satisfaction and minimum waste

• Support the Head Chief Chef in the introduction of new seasonal dishes

• Cascade your knowledge and expert cooking to all kitchen staff

• Suggested innovation and commercially viable ideas to improve food quality

• Monitoring portion and waste control to maintain profit margins

• Perform any reasonable duties as required from time to time to contribute to the achievement of business aims and objectives

Key Behaviours:

• Expertise in Tandoori, Curry and Biriyani cooking

• Thrives under pressure in a high-volume food environment

• Possess/develop a food & customer focused approach to work

• High standard of personal hygiene, Detailed and precise working

• High level of enthusiasm and drive to achieve high standards

• Hard working, flexible and prepared for change

• Ambitious and driven by over exceeding customer expectations

• Open for continual development, Excellent interpersonal skills

Relevant Experience:

• Experience in a similar style of cooking

• Excellent knowledge of relevant food and health & safety regulations

North Indian curry chef

1. JOB DESCRIPTION

Job Title

North Indian Curry Chef

Occupation

Chef de Cuisine (Restaurant)

Job Description & Requirements

As a Chef de Cuisine in a restaurant, there are several rules and regulations that you should follow. These include:

1. Food Safety: As a Chef, it is your responsibility to ensure that all food prepared in the restaurant is safe for consumption. This includes proper storage, handling, and cooking of food to prevent the spread of foodborne illnesses.

2. Hygiene and Sanitation: Maintaining a clean and hygienic kitchen is crucial to prevent the spread of germs and bacteria. You should ensure that all kitchen equipment, utensils, and surfaces are cleaned and sanitized regularly.

3. Health and Safety: You are responsible for ensuring the safety of your staff and customers. This includes providing appropriate training on the safe use of kitchen equipment, maintaining a safe working environment, and following health and safety regulations.

4. Menu Planning: As a Chef, you are responsible for planning the restaurant's menu. This involves ensuring that the dishes are of high quality, visually appealing, and balanced in terms of nutrition and flavor.

5. Budget Management: You should ensure that the restaurant's budget is managed effectively, including purchasing ingredients at the best possible prices, minimizing waste, and maximizing profits.

6. Staff Management: As a Chef, you are responsible for managing and training the kitchen staff. This includes setting standards for performance, creating a positive work environment, and ensuring that all staff members adhere to the rules and regulations of the restaurant.

7. Customer Service: You should strive to provide excellent customer service and ensure that customers are satisfied with their dining experience. This includes responding to complaints, taking feedback, and ensuring that all dishes are prepared to the customers' satisfaction.