EXECUTIVE CHEF

Hiring and training kitchen staff on food handling or equipment safety Creating and updating menus based on ingredient pricing and seasonality Setting and maintaining standards for food quality and dish presentation Managing ingredients or supplies inventory Overseeing kitchen-related finances, including budget and food and labor costs Training front-of-house (FOH) staff, such as food servers or bartenders, on menu and presentation detailS Ensuring kitchen staff follow all regulations regarding health, food safety and sanitation proceduresEnsuring kitchen staff follow all regulations regarding health, food safety and sanitation procedures Prepare traditional South Indian dishes such as dosa, idli, vada, sambar, rasam, pongal, biryani, meals, chutneys, and curries. Prepare breakfast, lunch, dinner, and special menu items according to the restaurant's requirements. Maintain consistent taste, quality, and portion sizes. Manage food preparation and cooking efficiently during busy hours. Ensure proper storage and handling of ingredients. Maintain cleanliness and hygiene in the kitchen. Monitor food stock and inform management about required ingredients. Minimize food wastage and control ingredient usage. Follow food safety and kitchen safety standards. Work effectively with other kitchen staff.

Requirements:

• Previous experience as a South Indian Chef or Cook.
• Good knowledge of South Indian cuisine and cooking techniques.
• Ability to work under pressure and manage multiple orders.
• Knowledge of kitchen hygiene and food safety.
• Good teamwork and communication skills.
• Willingness to work flexible hours, including weekends and holidays.