Duties and Responsibilities of an Indian Chef
- Food Preparation & Cooking
- Prepare and cook a wide range of Indian dishes such as curries, biryanis, kebabs, tandoori items, breads, and regional specialties.
- Ensure consistency in taste, quality, and presentation.
- Menu Planning
- Design and update menus based on customer preferences and seasonal ingredients.
- Introduce new dishes and specials.
- Kitchen Operations
- Organize and supervise daily kitchen activities.
- Coordinate with kitchen staff to ensure timely food preparation and service.
- Quality Control
- Ensure all food items meet the restaurant's quality standards.
- Monitor portion sizes and presentation.
- Inventory Management
- Check stock levels of ingredients and kitchen supplies.
- Raise purchase requisitions and ensure proper storage of raw materials.
- Hygiene & Food Safety
- Maintain cleanliness and sanitation in the kitchen.
- Ensure compliance with FSSAI and food safety standards.
- Staff Training & Supervision
- Train junior chefs, cooks, and kitchen helpers on recipes, cooking techniques, and hygiene practices.
- Supervise and guide kitchen staff during operations.
- Cost Control
- Minimize food wastage and control food costs.
- Ensure efficient utilization of ingredients.
Pay: ₹30,000.00 - ₹40,000.00 per month
Work Location: In person
