JOB OVERVIEW

We are seeking a talented and passionate Head Chef to lead our kitchen team and oversee all culinary operations. The ideal candidate will have extensive experience in the North Indian food industry, demonstrating exceptional cooking skills and a strong understanding of food safety and handling practices. As the Head Chef, you will be responsible for creating innovative menus, managing kitchen staff, and ensuring that all dishes meet our high standards of quality and presentation.

SKILLS

• Proven supervising experience in a fast-paced kitchen environment.
• Strong food preparation and cooking skills with a focus on creativity and presentation.
• Extensive knowledge of food service operations and restaurant management principles.
• Demonstrated team management abilities with effective leadership qualities.
• Familiarity with food handling practices and safety regulations within the hospitality industry.
• Excellent communication skills to effectively interact with staff, management, and guests.
• Previous Indian restaurant experience is essential, along with a solid background in kitchen operations. If you are an experienced culinary professional looking for an opportunity to showcase your leadership skills while creating exceptional dining experiences, we encourage you to apply for the Head Chef position today!
  Job Type: Full-time
  Pay: $18.60-$32.60 per hour
  Expected hours: 44 per week

Benefits:

• Company events
• Discounted or free food
• Flexible schedule
• Mileage reimbursement
• Paid time off
• Profit sharing
• Store discount
• Tuition reimbursement

Work Location: In perso

• Lead and manage the kitchen team, fostering a collaborative and positive work environment.
• Oversee food preparation and cooking processes to ensure consistency and quality in every dish.
• Develop creative menus that reflect current culinary trends while catering to customer preferences.
• Ensure compliance with food safety regulations and maintain high standards of cleanliness in the kitchen.
• Train, mentor, and supervise kitchen staff, promoting professional development and teamwork.
• Manage inventory levels, ordering supplies as needed to maintain efficient operations.
• Collaborate with restaurant management to optimize kitchen workflows and enhance guest satisfaction.
• Monitor food costs and waste, implementing strategies to minimize expenses without compromising quality.