£28000–£30000 yearly
Full-time
London
Menu Planning and Development:
Design and develop a diverse and authentic menu that showcases the richness and variety of Indian cuisine.
Incorporate traditional recipes, regional specialties, and contemporary twists to create an enticing culinary experience for guests.
Recipe Creation and Innovation:
Experiment with spices, flavors, and ingredients to develop new and innovative dishes that excite the palate and reflect the restaurant's culinary identity.
Continuously refine and enhance existing recipes to maintain high standards of quality and flavor consistency.
Kitchen Management:
Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and presentation.
Create and maintain standardized recipes, cooking procedures, and portion sizes to ensure consistency and efficiency.
Train and mentor kitchen staff on proper cooking techniques, food safety practices, and sanitation standards.
Quality Control:
Maintain strict standards of food quality, freshness, and hygiene throughout the kitchen.
Conduct regular inspections of ingredients, equipment, and workstations to ensure compliance with safety and sanitation regulations.
Taste and evaluate dishes to ensure they meet the restaurant's standards of flavor, texture, and presentation.
Inventory and Cost Management:
Manage food inventory levels, ordering, and purchasing to minimize waste and optimize cost efficiency.
Monitor food costs, portion sizes, and kitchen expenses to maintain profitability and budgetary targets.
Work closely with suppliers and vendors to source high-quality ingredients at competitive prices.
Staff Supervision and Training:
Lead and motivate a team of culinary professionals, including cooks, sous chefs, and kitchen assistants.
Delegate tasks, assign responsibilities, and ensure smooth coordination and communication within the kitchen team.
Provide ongoing training, coaching, and feedback to develop staff skills and enhance performance.
Menu Execution and Service Coordination:
Coordinate with front-of-house staff to ensure timely and efficient service delivery.
Communicate effectively with servers, managers, and other kitchen staff to maintain smooth operations during service periods.
Monitor kitchen workflow and adjust staffing levels as needed to meet customer demand and maintain quality standards.
Customer Interaction and Feedback Management:
Interact with customers to understand their preferences, dietary restrictions, and feedback on menu items.
Use customer feedback to make adjustments to the menu, address concerns, and enhance the overall dining experience.
Adherence to Regulations and Standards:
Ensure compliance with all health, safety, and sanitation regulations governing food preparation and handling.
Stay updated on industry trends, best practices, and regulatory requirements related to food service operations.
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