Executive Chef

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