Responsibilities:
- Assist the Executive Chef, Head Chef and Senior Sous Chef in all aspects of kitchen operations, including menu development, food preparation, cooking, and plating.
- Lead and motivate a team of cooks, fostering a positive and collaborative work environment.
- Train and develop team members, providing constructive feedback and mentoring them to refine their skills.
- Ensure adherence to all safety and hygiene regulations within the kitchen.
- Manage inventory of food and supplies, minimizing waste and optimizing resource utilization.
- Oversee kitchen equipment and ensure its proper maintenance and cleanliness.
- Coordinate with the Head Chef on ordering, budgeting, and staffing needs.
- Maintain and upkeep of recipe bank.
- Ensure adherence to all safety and hygiene regulations by the respective government agencies within the kitchen.
- Maintain consistent food quality and presentation across all services, exceeding guest expectations.
- Contribute to menu development by suggesting new dishes and techniques to Executive Chef and Head Chef, aligning with the restaurant's concept and guest preferences.
- Represent the kitchen effectively in communication with other departments and external vendors.
Requirements:
- Experience in the preparation of Indian fine-dining dishes is a must
- Thorough knowledge of wood fired cooking and Barbecue
- Understanding of progressive European/Indian/Japanese cuisine
- Excellent team player
- At least 3-5 years of relevant experience
- Analytical, independent and meticulous
- Excellent interpersonal and communications skills
- Ability to multi-task and work under tight reporting timeline
