38 Barracks | Indian chef | delhi
2 weeks ago
Key Responsibilities Menu Development : Design and innovate menus featuring traditional and contemporary Indian dishes, incorporating regional flavors and seasonal ingredients.
Food Preparation : Prepare, cook, and present dishes to the highest standards, focusing on authenticity and flavor balance.
Ingredient Management : Source, inspect, and manage ingredients to maintain freshness and authenticity.
Kitchen Operations : Oversee kitchen operations, including inventory management, food cost control, and staff coordination.
Hygiene & Safety : Ensure compliance with health and safety regulations, maintaining cleanliness and organization in the kitchen.
Team Leadership : Train, mentor, and supervise kitchen staff, fostering a collaborative and efficient working environment.
Customer Satisfaction : Interact with guests when needed, receiving feedback and making improvements to meet customer expectations.
Requirements Experience : Minimum (X) years of experience as a Chef specializing in Indian cuisine.
Education : Culinary degree or certification preferred but not mandatory with significant experience.
Knowledge : Expertise in Indian spices, regional dishes (North Indian, South Indian, Bengali, Gujarati, etc.), and traditional cooking methods (tandoor, dum, etc.).
Skills : Strong knife skills, menu planning, inventory management, and leadership abilities.
Language : Proficiency in English/Hindi
Physical Stamina : Ability to work in a fast-paced kitchen environment and handle long shifts.
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