Responsibilities:
Create and prepare a variety of Indian dishes using traditional and modern techniques
Design and plan menus that align with restaurant concepts and customer preferences
Supervise and train junior kitchen staff in cooking techniques and presentation
Ensure efficient kitchen operations and adherence to safety and sanitation standards
Select and source high-quality ingredients
Monitor food stock and place orders as needed
Work closely with management to develop seasonal specialties and promotions
Maintain a clean and organized kitchen environment
Qualifications:
In-depth knowledge of traditional and contemporary Indian cooking techniques
Strong understanding of food safety and sanitation practices
Ability to manage kitchen staff and work under high-pressure conditions
Excellent time management and organizational skills
Creative flair and attention to detail
Strong communication and teamwork abilities