An executive chef in an Indian restaurant is the head of the kitchen, responsible for all culinary operations, including menu development, food preparation, staff management, and maintaining quality standards. They lead the culinary team, ensuring consistency in presentation and flavor of dishes, and manage costs and inventory.

Key Responsibilities:

• Menu Development: Creating and updating menus, incorporating both traditional Indian flavors and contemporary culinary trends.
• Food Preparation: Overseeing the preparation of dishes, ensuring quality, consistency, and presentation.
• Staff Management: Leading and mentoring the kitchen staff, including training and development.
• Cost Control: Managing food costs and inventory to optimize profitability.
• Hygiene and Safety: Enforcing hygiene, sanitation, and safety standards in the kitchen.
• Customer Satisfaction: Monitoring customer feedback and continuously improving food offerings.
• Responsible for day-to-day kitchen operation.
• Prepare, cook and serve a variety of items in accordance with menus.
• Ensure food should be presented, preparation and service must up to par in the kitchen.
• Must Specialized in Briyani,Dhalcha curry preparation,Fish curry Chicken curry and shy Dishes.
• Assisting in inventories, stock ordering management.
• Ensure kitchen safety and food hygiene are followed accordance with SFA standard.
• Ensure proper handling and storage of all food items.
• Hands-on experience in South Indian cuisine is preferred.
• Report to the Chef whatever require.
• Must have an experience in handling Indian foods cooking.
• Knowledge of various cooking procedures and methods will be an advantage.
• Ability to work in a team
• Preferably specialized in Food/Beverage/Restaurant Service or equivalent
• Ability to multi-task
• All races welcome

Qualifications and Skills:

• Experience: Proven experience as a chef in an Indian restaurant, with a strong understanding of Indian cuisine, particularly North and South Indian dishes.
• Culinary Expertise: Ability to prepare a wide range of Indian dishes, including curries, tandoori items, and other regional specialties.
• Leadership Skills: Strong leadership, communication, and organizational skills.
• Creativity: Ability to develop innovative and appealing dishes to keep the menu fresh.
• Knowledge of Food Safety: Understanding of food safety and hygiene regulations

work in week end and public holidays also if need