Multicuisine Chef

Department : Kitchen Operations

Reports to: Restaurant Manager

**Job Summary**:
Key Responsibilities:

- **Menu Development**: Design and create a menu featuring a variety of international dishes, including but not limited to Asian, Mediterranean, Italian, Continental, Indian, and fusion cuisines.
- **Food Preparation**: Lead the kitchen team in preparing and presenting dishes to the highest standard, ensuring consistency in flavor, presentation, and portioning across all cuisines.
- **Culinary Innovation**: Experiment with new ingredients, techniques, and food trends to continuously evolve the menu and offer fresh, exciting dining options.
- **Quality Assurance**: Monitor food quality and consistency, ensuring that all dishes meet the restaurant’s quality standards.
- **Kitchen Management**: Oversee kitchen staff, delegate tasks, and ensure smooth kitchen operations. Provide training on multicuisine cooking techniques and kitchen procedures.
- **Inventory Control**: Manage inventory, ensure fresh and high-quality ingredients, and control food costs to minimize waste and maximize profitability.
- **Health & Safety**: Ensure adherence to health, hygiene, and safety standards, including proper food handling, storage, and kitchen sanitation practices.
- **Team Collaboration**: Work closely with restaurant management and the front-of-house team to ensure seamless service and exceptional guest experiences.
- **Customer Satisfaction**: Engage with customers when necessary to understand their preferences and receive feedback on the menu.

**Requirements**:

- Proven experience as a Multicuisine Chef or in a similar role, with expertise in preparing and managing dishes from various global cuisines.
- Culinary degree or equivalent certification from a recognized institution.
- Strong leadership and team management skills, with experience overseeing a multicultural kitchen team.
- Ability to work under pressure in a fast-paced environment while maintaining high standards of quality and consistency.
- Creativity and passion for experimenting with new dishes and culinary concepts.
- Ability to work collaboratively with the team.
- Flexibility to work varied shifts, including evenings, weekends, and holidays.

Preferred Skills:

- Experience in fine dining and casual dining environments.
- Familiarity with specialized diets, including vegan, gluten-free, and low-carb options.
- Understanding of food cost control, budget management, and kitchen inventory systems.

**Benefits**:

- Competitive salary
- Employee meal discounts

Pay: ₹14,000.00 - ₹15,000.00 per month

**Education**:

- Higher Secondary(12th Pass) (preferred)

**Experience**:

- total work: 1 year (preferred)

Work Location: In person