North Indian Chef Job Opening in Varkala

As a North Indian Cook in Trivandrum, your primary responsibility is to prepare and present authentic North Indian dishes to the highest standards of quality, taste, and presentation. You will play a key role in menu planning, recipe development, kitchen management, and ensuring an exceptional dining experience for guests. Key Responsibilities: Menu Planning: Collaborate with management to plan menus, select recipes, and create a diverse range of North Indian dishes that showcase regional flavors and culinary traditions. Recipe Development: Develop new recipes, adapt existing ones, and experiment with ingredients, flavors, and techniques to innovate and enhance the North Indian menu offerings. Food Preparation: Oversee and participate in the preparation and cooking of a variety of North Indian dishes, including curries, tandoori items, biryanis, kebabs, and bread (rotis, naans, parathas). Quality Control: Ensure that all dishes leaving the kitchen meet quality and presentation standards, adhering to portion control, flavor profiles, and plating guidelines. Kitchen Management: Manage kitchen operations, including staffing, scheduling, inventory management, equipment maintenance, and compliance with hygiene and safety regulations. Team Leadership: Lead and mentor kitchen staff, providing guidance, training, and feedback to ensure consistency, efficiency, and professionalism in food preparation and service. Cost Control: Monitor food costs, wastage, and portion sizes to optimize profitability while maintaining high standards of quality and guest satisfaction. Supplier Relations: Source and procure fresh, high-quality ingredients, spices, and specialty items required for North Indian cooking, negotiating prices and building relationships with suppliers. Health and Safety Compliance: Ensure compliance with food safety and sanitation standards, HACCP guidelines, and local health regulations to maintain a clean, safe, and hygienic kitchen environment. Guest Interaction: Interact with guests, solicit feedback, and respond to inquiries and special requests courteously and professionally, enhancing the dining experience and fostering guest loyalty. Qualifications: Proven experience as a Chef specializing in North Indian cuisine in a reputable restaurant, hotel, or culinary establishment. In-depth knowledge of North Indian culinary traditions, ingredients, spices, and cooking techniques. Strong leadership and team management skills, with the ability to inspire, motivate, and train kitchen staff. Creativity and innovation in recipe development, menu planning, and presentation of North Indian dishes. Excellent taste and palate, with the ability to season and adjust flavors accurately. Solid understanding of kitchen operations, including inventory management, cost control, and food safety protocols. Formal culinary education or certification in North Indian cuisine is preferred. Strong communication and interpersonal skills, with the ability to interact effectively with guests, colleagues, and suppliers. Physical stamina and dexterity to stand, walk, lift, and carry kitchen equipment and ingredients.