Indian Executive Chef – North Indian Dishes
- Entreprise
- SB Zurich GmbH
- Lieu
- Zürich
- Date de publication
- 10.04.2024
- Référence
- 10099707
Description
Position: Executive Chef – North Indian Dishes
Department: Culinary Operations
Reports To: Head Chef & Restaurant Manager
The Executive Chef – North Indian Dishes occupies a leadership position within the culinary operations team, with a specialized focus on authentic North Indian cuisine. This role encompasses the full spectrum of dish production responsibilities, from the initial stages of preparation to the final touches that ensure the delivery of dishes meeting the highest standards of quality and presentation. The Executive Chef is tasked with managing the North Indian cuisine section, including stock and supply management, enforcing strict hygiene and personal presentation standards, and spearheading the culinary team’s training and development in North Indian cooking techniques.
A crucial requirement for this position is extensive professional experience at Saravanaa Bhavan, which is essential for mastering the depth of North Indian culinary practices. This includes a profound knowledge of traditional recipes and a comprehensive understanding of the cultural significance of North Indian dishes.
Key Duties and Responsibilities
- Culinary Production Oversight: Manage the production of North Indian dishes, ensuring each is crafted to perfection, achieving the highest standards in quality and presentation.
- Quality and Consistency Management: Supervise food production to ensure consistent quality across all dishes. Implement quality control protocols to uphold excellence in taste and presentation.
- Supply and Inventory Management: Oversee ordering, stock-taking, and inventory management for the North Indian cuisine section to ensure the seamless operation of kitchen activities.
- Hygiene and Presentation: Uphold exemplary standards of personal hygiene and presentation, particularly during food preparation, in compliance with health and safety regulations.
- Training and Development: Direct the training and development of kitchen staff in all aspects of North Indian culinary practices, with a focus on authentic cooking techniques and dishes.
- Menu Innovation and Development: Innovate and develop menus, crafting complex dishes that cater to customer preferences, including authentic North Indian specialties.
- Marinade and Masala Expertise: Demonstrate expertise in preparing distinctive marinades and masalas that are the hallmark of North Indian cuisine, tailoring dishes to embody the richness of North Indian flavors.
- Culinary Operations Management: Organize and oversee daily culinary operations, directing the preparation of standard and gourmet items to ensure operational efficiency and culinary excellence.
- Culinary Team Leadership: Lead and develop a culinary team through a comprehensive menu management program, aiming to enhance team skills and improve kitchen operations.
Essential Qualifications
- Proven professional experience at Saravanaa Bhavan, showcasing a deep understanding of North Indian cuisine, including expertise in traditional recipes and cooking methods.
- Strong leadership abilities, with a track record of managing a culinary team focused on North Indian cuisine.
- A thorough understanding of the cultural and nutritional aspects of North Indian dishes, enabling the creation of menus that resonate with traditional tastes and dietary preferences.
Department: Culinary Operations
Reports To: Head Chef & Restaurant Manager
The Executive Chef – North Indian Dishes occupies a leadership position within the culinary operations team, with a specialized focus on authentic North Indian cuisine. This role encompasses the full spectrum of dish production responsibilities, from the initial stages of preparation to the final touches that ensure the delivery of dishes meeting the highest standards of quality and presentation. The Executive Chef is tasked with managing the North Indian cuisine section, including stock and supply management, enforcing strict hygiene and personal presentation standards, and spearheading the culinary team’s training and development in North Indian cooking techniques.
A crucial requirement for this position is extensive professional experience at Saravanaa Bhavan, which is essential for mastering the depth of North Indian culinary practices. This includes a profound knowledge of traditional recipes and a comprehensive understanding of the cultural significance of North Indian dishes.
Key Duties and Responsibilities
- Culinary Production Oversight: Manage the production of North Indian dishes, ensuring each is crafted to perfection, achieving the highest standards in quality and presentation.
- Quality and Consistency Management: Supervise food production to ensure consistent quality across all dishes. Implement quality control protocols to uphold excellence in taste and presentation.
- Supply and Inventory Management: Oversee ordering, stock-taking, and inventory management for the North Indian cuisine section to ensure the seamless operation of kitchen activities.
- Hygiene and Presentation: Uphold exemplary standards of personal hygiene and presentation, particularly during food preparation, in compliance with health and safety regulations.
- Training and Development: Direct the training and development of kitchen staff in all aspects of North Indian culinary practices, with a focus on authentic cooking techniques and dishes.
- Menu Innovation and Development: Innovate and develop menus, crafting complex dishes that cater to customer preferences, including authentic North Indian specialties.
- Marinade and Masala Expertise: Demonstrate expertise in preparing distinctive marinades and masalas that are the hallmark of North Indian cuisine, tailoring dishes to embody the richness of North Indian flavors.
- Culinary Operations Management: Organize and oversee daily culinary operations, directing the preparation of standard and gourmet items to ensure operational efficiency and culinary excellence.
- Culinary Team Leadership: Lead and develop a culinary team through a comprehensive menu management program, aiming to enhance team skills and improve kitchen operations.
Essential Qualifications
- Proven professional experience at Saravanaa Bhavan, showcasing a deep understanding of North Indian cuisine, including expertise in traditional recipes and cooking methods.
- Strong leadership abilities, with a track record of managing a culinary team focused on North Indian cuisine.
- A thorough understanding of the cultural and nutritional aspects of North Indian dishes, enabling the creation of menus that resonate with traditional tastes and dietary preferences.