Job Description

• Menu Planning and Development:
• Create and develop authentic Indian recipes.
• Design menus that cater to a variety of tastes and dietary preferences.
• Innovate and introduce new dishes while maintaining traditional authenticity.
• Food Preparation:
• Prepare ingredients such as spices, vegetables, meats, and grains.
• Handle and cook food according to traditional Indian cooking methods (e.g., tandoor, curry preparations, etc.).
• Ensure all food preparation adheres to health and safety standards.
• Cooking and Presentation:
• Cook dishes to order in a timely manner.
• Monitor food quality and presentation before serving.
• Garnish and plate dishes attractively, adhering to Indian culinary aesthetics.
• Quality Control:
• Maintain high standards of food quality, taste, and presentation.
• Ensure consistency in taste and portion sizes.
• Address any customer feedback or complaints related to food quality promptly.
• Kitchen Management:
• Oversee kitchen staff (such as sous chefs and line cooks) to ensure smooth operation.
• Schedule kitchen shifts and assign tasks.
• Manage inventory and order supplies.
• Training and Development:
• Train junior kitchen staff in Indian cooking techniques and recipes.
• Foster a positive and collaborative work environment.
• Keep up-to-date with industry trends and new ingredients.
• Customer Interaction:
• Collaborate with restaurant management on menu planning and customer preferences.
• Interact with customers to explain dishes and provide recommendations.
• Adapt dishes to accommodate special dietary needs or preferences.
• Hygiene and Safety:
• Maintain cleanliness and hygiene standards in the kitchen.
• Ensure compliance with food safety regulations and guidelines.
• Handle and store food properly to prevent contamination.
• Creativity and Innovation:
• Experiment with fusion cuisine or modern twists on traditional Indian dishes.
• Stay creative and open to new culinary ideas while respecting the authenticity of Indian cuisine.
• Adaptability:
• Adapt recipes and techniques to local ingredients and market availability.
• Adjust recipes based on customer feedback and preferences.

Overall, being an Indian chef requires a deep understanding and appreciation of Indian culinary traditions, strong cooking skills, creativity, attention to detail, and the ability to manage a kitchen efficiently while delivering high-quality food to customers.

Please feel free to contact 9230976042

Send your cv at uucpl.hospitality@gmail.com and mention Indian Chef as the subject

Job Types: Full-time, Permanent

Pay: Up to ?35,000.00 per month

Schedule:

• Rotational shift

Supplemental pay types:

• Performance bonus

Education:

• Higher Secondary(12th Pass) (Preferred)

Experience:

• Chef: 1 year (Preferred)
• total work: 1 year (Preferred)

Work Location: In person