Spice Master

Job Title:

Spice Master

About the Role:
We are seeking a skilled Spice Master to join our culinary team. As a key member of our kitchen staff, you will be responsible for creating and preparing a variety of traditional and modern Indian dishes.

Main Responsibilities:
1. Design and plan menus that cater to diverse customer tastes and dietary requirements, ensuring a high level of quality and presentation standards.
2. Supervise and train junior kitchen staff in cooking techniques and best practices, promoting a culture of excellence and teamwork.
3. Maintain efficient kitchen operations, adhering to safety and sanitation guidelines, and ensure compliance with health regulations.
4. Source high-quality ingredients and monitor food stock levels to prevent waste and optimize inventory management.
5. Collaborate with management to develop seasonal specialties and promotions that drive sales and customer engagement, leveraging your expertise to enhance the dining experience.
6. Ensure a clean and organized kitchen environment, adhering to health and safety regulations, and maintain a safe working space for all staff members.

Requirements:
1. Proficiency in traditional and modern Indian cooking techniques and recipes, with a strong emphasis on creativity and innovation.
2. Strong communication and leadership skills, with the ability to effectively manage and motivate a team of junior kitchen staff.
3. Ability to work efficiently in a fast-paced kitchen environment, prioritizing tasks effectively and managing multiple responsibilities with ease.
4. Familiarity with food safety and sanitation protocols and regulations, with a commitment to maintaining the highest standards of hygiene and cleanliness.
5. Excellent time management and organizational skills, with the ability to meet deadlines and manage multiple tasks simultaneously, ensuring seamless kitchen operations.

Preferred Qualifications:
1. Experience working in a professional kitchen environment, preferably in a restaurant or hotel setting, with a proven track record of success and growth.
2. Knowledge of food cost control and inventory management principles, with the ability to optimize resources and minimize waste.
3. Certification in food safety and handling, such as HACCP or Food Safety Manager Certification, demonstrating a commitment to ongoing learning and professional development.

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