Indian Tandoor Chef

Applicant Must have 2 years + experience and must have previosuly worked as Tadoor chef. Applicant must have knowledge about the tandoor items and preparation with marination knowledge. (Indian Cuisine)

• Ensuring that all food is of excellent quality and served in a timely manner.


• Planning the menu, keeping in mind budget, and availability of seasonal ingredients.


• Overseeing all kitchen operations.


• Coordinating kitchen staff, and assisting them as required.


• Training staff to prepare and cook all the menu items.


• Enforcing safety and sanitation standards in the kitchen.


• Creating new recipes to keep the menu fresh.


• Keeping up to date with industry trends.


• Receiving feedback and making improvements where necessary.


• cleans and tidies service area, kitchen surfaces, crockery, cutlery, glassware, kitchen utensils and disposes of rubbish;


• keeps service area well stocked.


• requisitions or purchases and examines foodstuffs from suppliers to ensure quality;


• plans menus, prepares, seasons and cook foodstuffs or oversees their preparation and monitors the quality of finished dishes;


• Assist the head chef in menu planning, recipe development, and food preparation.


• Supervised kitchen staff and provided training to ensure adherence to recipes and cooking techniques.


• Maintained kitchen equipment and ensured compliance with health and safety regulations.


• Collaborated with management to optimize kitchen operations and enhance customer satisfaction.


• Prepared and cooked a variety of Indian dishes according to established recipes and standards.


• Worked efficiently in a fast-paced environment to meet customer demand during peak hours.


• Contributed to menu planning and assisted with inventory management as needed.


• Maintained cleanliness and organization of the kitchen to uphold food safety standards.


• Proficient in traditional Indian cooking techniques and spice combinations.
  
  Extensive knowledge of Indian culinary traditions, regional cuisines, and ingredients.


• Strong leadership and team management skills.


• Excellent communication and interpersonal abilities.


• Ability to work under pressure and deliver high-quality results consistently.


• Familiarity with food safety regulations and sanitation practices.