INDIAN CHEF

VACANCY

POSITION SUMMARY
•Minimum 6 to 10 years’ experience in Indian Chef

Job description

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced.
Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, and bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).
•Excellent understanding of Indian Cuisine
•Strong focus on Indian Tandoor

CANDIDATE PROFILE

Education and Experience High school diploma or GED; 6 years’ experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years’ experience in the culinary, food and beverage, or related professional area.
Role Executive Sous Chef/
Industry Type Hotels & Restaurants
Functional Area Hotels, Restaurants
Employment Type Full Time, Permanent
Role Category Food & Beverage
Education
UG :BHM in Hotel Management, Diploma in Hotel Management, BHMCT in Hotel Management, B.A in Hotel Management