Key Responsibilities:

Menu Planning and Development:

Develop and innovate traditional and contemporary Indian dishes.

Collaborate with the Head Chef and management to design seasonal and special event menus.

Ensure all menu items are consistent in quality and presentation.

Food Preparation and Cooking:

Prepare and cook a wide range of Indian dishes, including appetizers, main courses, and desserts.

Ensure the kitchen operates efficiently, maintaining high standards of hygiene and food safety.

Monitor and manage inventory, ensuring ingredients are fresh and properly stored.

Kitchen Management:

Supervise kitchen staff, providing training and guidance as needed.

Ensure all kitchen operations comply with health and safety regulations.

Maintain a clean and organized kitchen environment.

Quality Control:

Taste and inspect dishes to ensure they meet the restaurant's quality standards.

Adjust recipes and ingredients to improve flavor and presentation.

Handle customer feedback and address any concerns related to food quality.

Cost Control:

Manage kitchen expenses, including ingredient costs and waste reduction.

Assist in pricing menu items to achieve desired profit margins.

Monitor portion sizes and manage food preparation to minimize waste.

Qualifications:

Proven experience as a Chef, preferably in an Indian restaurant.

Extensive knowledge of Indian cuisine, including traditional and modern dishes.

Strong leadership and management skills.

Excellent communication and interpersonal abilities.

Ability to work under pressure in a fast-paced environment.

Culinary degree or relevant certification preferred but not required.

Skills:

Proficiency in various cooking techniques and methods.

Creativity in menu planning and food presentation.

Attention to detail and commitment to quality.

Knowledge of health and safety standards in the kitchen.