Job Description

:

We are seeking a highly skilled and dynamic Regional Chef specializing in Indian Cuisine to join our esteemed culinary team. With 16 years of extensive experience in the food and hospitality industry, the ideal candidate will be a seasoned culinary professional with a strong foundation in both traditional and contemporary Indian cooking. The Regional Chef will oversee the culinary operations across multiple locations in the region, ensuring the consistent delivery of authentic, high-quality Indian dishes while leading, mentoring, and developing a talented kitchen team.

Key Responsibilities :

• Culinary Leadership :
• Lead, manage, and oversee the culinary operations across multiple restaurant locations within the region, ensuring consistency in quality, taste, and presentation of all dishes.
• Develop and execute creative menus that reflect regional Indian flavors and modern trends, incorporating seasonal ingredients.
• Maintain a strong focus on the authenticity and integrity of Indian culinary traditions while adapting to contemporary tastes and dietary preferences.
• Operational Management :
• Manage day-to-day kitchen operations, including food preparation, cooking, inventory management, and staff scheduling.
• Ensure all food safety, hygiene, and cleanliness standards are upheld in compliance with health and safety regulations.
• Monitor food costs and inventory, ensuring efficient use of resources, while minimizing waste and maintaining budgetary controls.
• Team Development :
• Lead, mentor, and train a diverse team of chefs, cooks, and kitchen staff, fostering a collaborative and high-performance culture.
• Implement training programs to improve the skills of kitchen staff, ensuring they are well-versed in the techniques, flavors, and presentation standards of Indian cuisine.
• Cultivate a positive, creative, and efficient work environment.
• Quality Control & Consistency :
• Maintain high standards of food quality and ensure the consistent execution of dishes across all outlets.
• Regularly taste and evaluate dishes to ensure that recipes and preparation methods are followed strictly.
• Implement quality control measures to maintain consistency in flavor, texture, and presentation.
• Menu Design and Innovation :
• Create and innovate seasonal menus, incorporating regional Indian ingredients and new culinary trends.
• Collaborate with management to design special promotions, tasting menus, and event-specific offerings.
• Adapt menus to meet local preferences, dietary restrictions, and customer feedback.
• Client and Guest Relations :
• Build relationships with key stakeholders, including restaurant management, suppliers, and local food producers.
• Occasionally interact with guests to receive direct feedback on food quality, service, and the overall dining experience.
• Assist in catering to special events, banquets, and private dining experiences as needed.

Qualifications :

• Education : Hotel Management Degree or Culinary Arts qualification from a recognized institution.
• Experience : Minimum of 16 years of experience in the hospitality and culinary industry, with at least 8-10 years in a leadership position managing kitchens or multiple culinary outlets.
• Expertise in Indian cuisine with a deep understanding of regional dishes, techniques, and ingredients.
• Proven experience in menu creation, kitchen management, and team leadership.
• Strong understanding of food safety standards, inventory management, and cost control.

Skills and Attributes :

• Exceptional knowledge and passion for Indian culinary traditions and regional specialties.
• Excellent leadership, communication , and interpersonal skills to manage diverse kitchen teams and collaborate with other departments.
• Creative and innovative approach to menu development and food presentation.
• Strong organizational skills, with the ability to manage multiple tasks and priorities in a fast-paced environment.
• Ability to work under pressure while maintaining high standards of food quality and safety.
• Strong knowledge of dietary preferences and restrictions, with the ability to customize menus as per customer needs.
• A positive, can-do attitude with a focus on problem-solving and continuous improvement.

Job Type: Full-time

Pay: ?60,000.00 - ?80,000.00 per month

Education:

• Bachelor's (Required)

Experience:

• Chef: 10 years (Required)
• total work: 10 years (Required)

Work Location: In person