Chef or Head chef - Production - Indian & International cuisine

Job Description:

Responsibilities:
1. Lead the planning, preparation, and execution of a diverse menu
featuring both International and Indian dishes.
2. Develop innovative recipes while ensuring authenticity, quality, and
scalability for large-scale production.
3. Oversee kitchen operations, including food processing, cooking, and
presentation, in adherence to food safety and hygiene standards.
4. Collaborate with the production team to optimize workflow and
streamline operations for efficient food processing.
5. Develop standardized recipes and production procedures to maintain
consistency and quality in food products.
6. Train and mentor kitchen and production staff to uphold excellence in
food quality and production standards.
7. Manage inventory and coordinate with procurement to ensure timely
sourcing of ingredients for production.
8. Implement food safety protocols and maintain compliance with
regulatory standards in the production process.
9. Monitor production output and implement corrective actions to address
any deviations from quality standards.
10. Continuously seek opportunities for process improvement and
cost optimization in food production.
Requirements:

1. Minimum of 5 years of experience as a Chef in a reputed restaurant or
hotel.
2. Proficiency in both International and Indian cuisine, with a focus on
Biryani, Rice, Pulao, Tehari, flavored rice, staple rice & Quinoa.
3. Strong background in food production within a manufacturing
environment is highly preferred.
4. Excellent culinary skills with the ability to create and execute recipes
with precision and creativity.
5. Leadership qualities with the ability to manage and motivate a team in
both kitchen and production settings.
6. Knowledge of food safety regulations and best practices.
7. Effective communication skills and the ability to collaborate across
departments.
8. Knowledge of grains and millets, including their varieties, culinary uses,
and nutritional benefits, is preferred.
9. Flexible schedule, including evenings, weekends, and holidays.
10. Proficiency in standard operating procedures (SOPs) and
documentation related to food production processes is highly desirable.
11. Certification from a culinary school or relevant training programs is
preferred.
Salary: Best in the Industry, commensurate with experience and standards.