Job Description

Key Responsibilities:

• Kitchen Operations: Oversee all aspects of kitchen operations, including food preparation, cooking, and plating, ensuring adherence to recipes and presentation standards.
• Menu Development: Collaborate with the Executive Chef to develop and refine the menu, incorporating traditional and innovative Indian dishes.
• Staff Management: Recruit, train, and supervise kitchen staff, fostering a positive and efficient work environment. Schedule shifts and manage labor costs effectively.
• Quality Control: Monitor food quality and consistency, ensuring all dishes meet our high standards and adhere to food safety regulations.
• Inventory Management: Manage inventory levels, order supplies, and control food costs. Conduct regular inventory audits and manage vendor relationships.
• Health and Safety: Ensure compliance with all health and safety regulations, including proper food handling, sanitation practices, and kitchen cleanliness.
• Customer Satisfaction: Address and resolve any kitchen-related issues or customer complaints in a professional manner.

Qualifications:

• Experience: Minimum of 4 years of experience as a Kitchen Manager or similar role, with a strong background in Indian cuisine.
• Skills: Proficiency in Indian cooking techniques and knowledge of traditional and modern Indian ingredients. Excellent leadership, organizational, and communication skills.
• Education: Culinary degree or equivalent experience preferred.
• Certifications: Food Safety Certification (ServSafe or equivalent) preferred.

Job Type: Full-time

Application Question(s):

• How much is your expected salary?
• How many years your experience in Indian Cuisine?
• Can you join immediately?