North Indian Chef Job Opening in Palakkad

We are currently seeking a highly skilled and experienced North Indian Chef to lead our culinary team at our esteemed establishment in Palakkad. The North Indian Chef will be responsible for overseeing all aspects of North Indian cuisine preparation, menu development, kitchen management, and staff training. This role requires a deep understanding of North Indian culinary traditions, a creative approach to recipe development, and a commitment to delivering exceptional dining experiences. Responsibilities: Menu Development: Design and develop an authentic and innovative North Indian menu, featuring a variety of appetizers, curries, kebabs, tandoori specialties, biryanis, breads, and desserts, that showcases the richness and diversity of North Indian cuisine. Recipe Creation: Create and refine recipes for signature dishes, ensuring authenticity, flavor balance, and presentation aesthetics, while also incorporating modern techniques and ingredients to elevate traditional flavors. Kitchen Management: Oversee all kitchen operations, including food preparation, cooking, plating, and garnishing, to ensure that dishes are prepared and presented to the highest standards of quality and consistency. Staff Training: Train, mentor, and supervise kitchen staff, including cooks, assistants, and apprentices, on North Indian cooking techniques, recipes, and food safety protocols, fostering a culture of excellence and teamwork. Quality Control: Conduct regular inspections of food products, ingredients, and cooking processes to maintain quality control standards, address any issues or inconsistencies promptly, and ensure compliance with food safety regulations. Inventory Management: Manage inventory levels of food supplies, spices, and ingredients, and collaborate with the procurement team to source high-quality, fresh ingredients from reliable suppliers while optimizing costs and minimizing waste. Health and Safety Compliance: Ensure strict adherence to health, safety, and sanitation standards in the kitchen, including proper handling, storage, and disposal of food products, as well as cleanliness and maintenance of kitchen equipment and facilities. Customer Satisfaction: Interact with customers to understand their preferences, dietary restrictions, and feedback, and use this information to continuously improve menu offerings, service quality, and overall dining experience. Collaboration: Collaborate with restaurant management, front-of-house staff, and other departments to coordinate food service operations, menu promotions, special events, and catering services, ensuring seamless integration and customer satisfaction. Requirements: Proven experience as a North Indian Chef or Head Chef in a reputable restaurant, hotel, or culinary establishment, with a minimum of 5 years of experience in North Indian cuisine. Extensive knowledge of North Indian culinary traditions, ingredients, spices, cooking techniques, and regional specialties, with a demonstrated ability to create authentic and innovative dishes. Culinary qualifications or certifications from a recognized culinary institute or equivalent experience in North Indian cuisine. Strong leadership, management, and interpersonal skills, with the ability to motivate, inspire, and mentor kitchen staff, while also fostering a positive and collaborative work environment. Excellent organizational, multitasking, and time-management abilities, with a keen attention to detail and a commitment to excellence in every aspect of culinary operations. Proficiency in menu costing, budgeting, and inventory management, with a focus on maximizing profitability, minimizing waste, and optimizing kitchen efficiency. Fluent in Malayalam; proficiency in English is preferred. Ability to work flexible hours, including evenings, weekends, and holidays, as required by the demands of the business.