Responsibilities
Menu Development and Planning:
- Create and update recipes for curries, fried rice, and other Indian dishes.
- Plan daily specials, seasonal dishes, and integrate regional variations.
- Ensure each dish meets quality and presentation standards.
Ingredient Selection and Preparation:
- Source and select high-quality spices, herbs, meats, and vegetables.
- Oversee cleaning, cutting, and marinating of ingredients.
- Prepare spice mixes, pastes, sauces, and marinades from scratch.
Cooking and Presentation:
- Prepare and cook a variety of curries (gravy-based, dry, lentil-based, etc.) using traditional techniques like sautéing, slow-cooking, and braising.
- Prepare different types of fried rice (like biryani, pulao, or egg fried rice).
- Ensure portion control, consistent flavor, and presentation of each dish.
Kitchen Management:
- Maintain a clean, organized, and efficient workspace.
- Coordinate with kitchen staff to ensure timely preparation and service.
- Monitor food storage and manage inventory for spices, oils, and perishables.
Quality Control and Hygiene:
- Follow food safety and sanitation standards.
- Ensure all dishes are served fresh, hot, and free from contamination.
- Regularly taste dishes for consistency in flavor and quality.
Customer Interaction and Adaptation:
- Adjust spice levels and ingredients according to customer preferences or dietary needs.
- Take customer feedback to improve or adapt recipes as necessary.
Training and Mentorship:
- Train junior chefs or kitchen staff in cooking techniques and presentation.
- Educate the team on the importance of proper ingredient handling and cooking methods.
Inventory and Cost Control:
- Manage inventory levels to avoid waste and maintain cost efficiency.
- Track and control ingredient costs, minimizing waste while maintaining quality.
Requirements
- Candidates should possess relevant qualifications with experience.