EXECUTIVE CHEF

Responsibilities

• Control and direct the food preparation process and any other relative activities.
• Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.
• Approve and "polish" dishes before they reach the customer.
• Plan orders of equipment or ingredients according to identified shortages.
• Arrange for repairs when necessary.
• Prepare a variety of Naan breads and kebabs. Be fully in charge of hiring, managing and training kitchen staff.
• Oversee the work of subordinates.
• Estimate staff’s workload and compensations.
• Experience in preparing all kind of South & North Indian Cuisine.
• Comply with nutrition and sanitation regulations and safety standards.
• Foster a climate of cooperation and respect between co-workers.
• Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings.
• Managing Tandoor oven in a fast-paced environment.
• Approving and "polishing" dishes before they reach the customer.
• Create tasting menus for clients interested in contracting the food for different events from their kitchen.
• Working effectively with kitchen team and complying with company procedures and food safety policies.
• Preparing workstation with required ingredients and equipment and keeping station sanitary and organized throughout shift.
• Developing a cross-marketing strategy in order to increase profit , such as pairing drinks with the food served.
• Must have prior experience in Indian Sweets, Bengali Sweets and Savouries.
• Must have prior experience in Indian Fusion menu.
• Ensuring ingredients are tagged, date-labeled, covered, stored and rotated effectively.
• Overseeing food levels and restocking items on time.
• Supervised the preparation of food production schedules, preparation.
• Following established recipes to prepare menu items.
• Following guidelines to ensure correct serving temperatures and adequate portion control.
• Able to fill in any area of kitchen at any time.
• Maintained accurate production levels to maintain a certain food cost variance.
• Keeping utensils and equipment clean and sanitary.
• Establishing stock levels at end of shift and capturing information on standardized stock sheets.
• Removing trash and clearing storage bins.
• Maintains production books, recipe development, food production procedure guidelines, and general.
• Understanding of various cooking methods, ingredients, equipment and procedures. Must be able to handle Tandoor.
• Monitored all aspects of food handling, storage, preparation, assembly, packing, and quality control.
• Preparation of tasty and authentic south & north Indian dishes, Indian fusion cuisine and diversity of menus.
• Hands-on execution, able to meet deadline and work under pressure.
• Independent and Team player.
• Independent & able to work under minimum supervision.
• Work well under pressure and have no qualms assuming additional responsibilities.
• Responsible and dedicated to meet tight deadline.

Cook Skills & Qualifications

• Organizational Skills
• Verbal Communication
• Culinary Arts
• Kitchen Equipment Knowledge
• Knowledge of International Cuisines
• Creativity, Interpersonal Skills
• Culinary Arts Training