Chef de Cuisine - Indian Cuisine

Job Highlights

• Leads shift teams while personally preparing Indian food items and executing requests based on required specifications
• Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
• Working for a well-known Indian restaurant chain in its first location in Switzerland

Job description

Accountable for the quality, consistency and production of the restaurant kitchen.
Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
Coordinates menus based on Chettinad cuisine, purchasing, staffing and food preparation for the restaurant.
Works with team to improve guest and employee satisfaction while maintaining the operating budget.
Must ensure sanitation and food standards are achieved.
Develops and trains team to improve results.

CANDIDATE PROFILE

Education and Experience High school diploma or GED; 10+4 years experience in the Indian culinary, food and beverage, or related professional area.
OR or 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major plus; 24 years experience in the culinary, food and beverage, or related professional area.

Experience with South Indian (particularly Chettinad) cuisine is a must.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met for Restaurant Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Maintains food preparation handling and correct storage standards.
Recognizes superior quality products, presentations and flavor.
Plans and manages food quantities and plating requirements for the restaurant.
Communications production needs to key personnel.
Assists in developing daily and seasonal menu items for the restaurant based on Chettinad cuisine.
Estimates daily restaurant production needs.
Prepares and cooks Indian foods with a focus on Chettinad cuisine Checks the quality of raw and cooked food products to ensure that standards are met.
Determines how food should be presented and creates decorative food displays.
Leading Kitchen Team Supervises and coordinates activities of cooks and workers engaged in food preparation.
Managing all day-to-day operations.
Understanding employee positions well enough to perform duties in employees absence.

Role: Executive Sous Chef / Chef De Cuisine

Industry Type: Travel & Tourism

Functional Area: Food, Beverage & Hospitality

Employment Type: Full Time, Permanent

Role: Category:  Kitchen / F&B Production

Education: UG: Diploma or Degree in Hotel Management

About Company

Privately owned Indian casual-dining restaurant chain, having its presence for more than 50 years, operates over 85 locations in India, having its international presence in Sri Lanka, Singapore, Malaysia, the Middle East, Australia, and North America.

Established as a global brand name in South Indian cuisine, particularly focusing on producing traditional Chettinad-style preparations, while some locations additionally offer Sri Lankan, Oriental and Middle East dishes as well.

Annual footfall of 10-12 million customers, managing 1000+ employees.

How to Apply:

Send your updated CV/Profiles to 5palategmbh@gmail.com