No. of Position: 02
TASKS AND RESPONSIBILITIES:
- Directly supervise all chefs, including sous chefs, line cooks, and prep staff, delegating tasks and ensuring consistent quality and timely service across all kitchen stations.
- Refine and standardize recipes and preparation methods to ensure each dish aligns with the restaurant’s high standards of flavour, presentation, and portion control.
- Ensure efficient use and proper maintenance of all specialized Indian cooking equipment, setting protocols for handling and upkeep to maximize kitchen productivity.
- Oversee inventory management, setting ordering guidelines for essential ingredients and negotiating with suppliers for high-quality and cost-effective products.
- Lead and oversee the entire kitchen team, setting standards for culinary excellence, consistency, and efficient kitchen operations.
- Establish and maintain the restaurant’s Indian culinary vision, developing signature dishes and seasonal menus that reflect authentic and innovative Indian cuisine.
- Implement and monitor strict food safety and hygiene practices throughout the kitchen, ensuring compliance with health and safety regulations.
- Collaborate with restaurant management to develop strategic plans for menu changes, promotions, and special events, optimizing menu offerings to attract and retain customers.
- Mentor, train, and develop all kitchen staff, creating a culture of teamwork, professionalism, and continuous improvement.
- Conduct performance evaluations for the culinary team, recognizing achievements, providing constructive feedback, and identifying areas for skill development.
- Drive cost management and waste reduction initiatives in the kitchen, analyzing operations and implementing improvements to increase efficiency and profitability.
- Serve as the primary authority in the kitchen, resolving any issues and making decisions to maintain a seamless and high-quality dining experience for guests.
Prerequisites:
Education: Secondary school or equivalent.
Experience & Skills: 3 years to less than 5 years of experience
Language: English
Other skills;
Good Knowledge of Indian Cuisine
Good supervising skills
Annual Salary: $57,100 to $69,000 for 30 to 40 Hours per week
Starting Date: As soon as possible
Terms of Employment: Full-time and permanent
Benefits: 4 % Vacation Pay,
Disability
Medical
Dental
Other benefits
Please send your resume to the location mentioned above or email at sulaindianrecruitment@outlook.com