Head Chef - Indian Cuisine

Responsibilities:

• Demonstrate excellent knowledge and mastery of Indian Cuisine, ensuring the authenticity, quality, and variety of dishes served.
  
• Supervise and direct the food preparation process and related activities to maintain efficiency and quality standards.
  
• Create innovative menus, incorporating both new and existing culinary creations, while ensuring consistency and customer satisfaction.
  
• Inspect and refine dishes before serving to ensure they meet quality standards and customer expectations.
  
• Plan and manage inventory, including ordering equipment and ingredients as needed to prevent shortages.
  
• Coordinate maintenance and repairs of kitchen equipment, ensuring a safe and functional working environment.
  
• Oversee staff hiring, scheduling, and training, maintaining adequate staffing levels to meet operational needs.
  
• Ensure compliance with company recipes, standard operating procedures (SOPs), and sanitation regulations.
  
• Report to the Executive Chef - New Store Opening & General Manager Operations, providing updates on kitchen operations and performance.
  
• Resolve customer complaints and concerns with professionalism and diplomacy, striving to deliver the best dining experience.
  
• Provide leadership and guidance to kitchen staff, fostering a cooperative and respectful work environment.
  
• Maintain accurate records of payroll, attendance, purchase orders, and stock reconciliation.
  
• Ensure compliance with nutrition, sanitation, and safety standards to uphold the highest standards of food quality and safety.
  
• Manage inventory control in the outlet, optimizing resources and minimizing waste.
  
• Delegate responsibilities effectively and monitor progress to ensure tasks are completed efficiently.

• Proven experience as a Head Chef, with a minimum of 5 years in a similar role.
  
• Exceptional ability in kitchen management, including menu planning, staff supervision, and inventory control.
  
• Strong communication and leadership skills, with the ability to motivate and inspire a team.
  
• Up-to-date knowledge of culinary trends and best practices, with a focus on optimizing kitchen processes.
  
• Proficiency in computer programs such as MS Office, restaurant management software, and POS systems.
  
• Degree in Culinary Science or a related certificate is preferred.