Indian Cook

Roles & Responsibilities JOB DESCRIPTION : Overall in-charge of the kitchen department ensuring the preparation of high quality meals in accordance to company standards, menu specification and production schedules Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications To lead and manage the kitchen to achieve production goals, productivity, and profitability KPIs set by the management. Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management Ensure the availability of supplies and food or approved substitutions in adequate time for preparation To plan and execute the development of new culinary recipes and menus, and to work closely with relevant department to implement new items Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times Developing a cross-marketing strategy with team in order to increase profit, such as, coming up with new menus which appeal to customers; pairing drinks with the food served etc Seek to ensure at all times that customers have the best experience possible Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development Any other duties and responsibilities as assigned. JOB REQUIREMENTS : Hands on cooking experience in a Bangladeshi restaurant and handling in high volume service operations preferred Highly skilled in cooking techniques and comprehensive knowledge of both Bangladesh & Indian cuisines Thorough experience with preparing and cooking North and South Indian Authentic dishes Understand Indian/ Bangladesh Food culture and techniques and knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way Able to cook different types of Indian Briyanis, Able to cook for atleast 500-1000 pax on a daily basis Must be able to work on weekends and public holidays and work overtime if necessary Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly Follows Proper Handling and Right Temperature of all Food Products Maintain workplace safety and health policies and procedures