Indian Executive Chef - South Indian Curry & Rice
- Entreprise
- SB Zurich GmbH
- Lieu
- Zürich
- Date de publication
- 10.04.2024
- Référence
- 10099708
Description
Position: Executive Chef - South Indian Curry & Rice
Department: Culinary Operations
Reports To: Executive Chef & Restaurant Manager
The Executive Chef - South Indian Curry & Rice is a key leadership role within our culinary team, specialising in the art of South Indian cuisine with a particular focus on curry rice dishes. This individual will be tasked with overseeing the production of a comprehensive range of South Indian dishes, ensuring that each dish is prepared, cooked and presented to the highest standards. The role requires meticulous stock management, adherence to strict hygiene and personal presentation standards and working with the Head Chef on staff development initiatives. In addition, this position is charged with the innovative task of creating menus tailored to customer preferences, including special dietary requirements such as diabetes.
An essential qualification for this role is significant professional experience at Saravanaa Bhavan, where the candidate will have honed their expertise in traditional South Indian cuisine, along with a thorough knowledge of authentic recipes and cooking techniques, in line with the high standards of our culinary operations.
Key roles and responsibilities
- Oversee culinary production: Oversee the preparation, cooking and final presentation of South Indian curry rice dishes, ensuring consistent quality and high standards of presentation.
- Quality and Consistency Management: Oversee food production processes to maintain and improve consistent quality across all dishes.
- Supply and inventory management: Manage ordering and inventory for the South Indian cuisine department to ensure smooth kitchen operations.
- Hygiene and presentation standards: Maintain strict personal hygiene and presentation standards, especially during food preparation, to comply with health and safety regulations.
- Staff supervision and development: Work with the Executive Chef to supervise and encourage the development of chefs and other kitchen staff, with a focus on skill enhancement and professional growth.
- Menu planning and development: Devise and develop menus based on customer preferences, nutritional requirements and dietary considerations. Create recipes, select appropriate ingredients and determine portion sizes for each dish.
- Event Catering Management: Manage catering for various events, preparing rice-based dishes and various sauces for weddings, religious ceremonies and special occasions.
- Nutrition and Dietary Considerations: Create dishes and menus that meet specific dietary requirements, including options suitable for people with diabetes, ensuring a harmonious balance between taste and health.
Essential Qualifications
- Proven experience at Saravanaa Bhavan, demonstrating a deep understanding of South Indian cuisine, including knowledge of traditional recipes and cooking methods.
- Demonstrated ability to lead a kitchen team with a strong focus on South Indian culinary practices.
- A comprehensive understanding of dietary requirements and the ability to incorporate these considerations into menu planning and food preparation.
Department: Culinary Operations
Reports To: Executive Chef & Restaurant Manager
The Executive Chef - South Indian Curry & Rice is a key leadership role within our culinary team, specialising in the art of South Indian cuisine with a particular focus on curry rice dishes. This individual will be tasked with overseeing the production of a comprehensive range of South Indian dishes, ensuring that each dish is prepared, cooked and presented to the highest standards. The role requires meticulous stock management, adherence to strict hygiene and personal presentation standards and working with the Head Chef on staff development initiatives. In addition, this position is charged with the innovative task of creating menus tailored to customer preferences, including special dietary requirements such as diabetes.
An essential qualification for this role is significant professional experience at Saravanaa Bhavan, where the candidate will have honed their expertise in traditional South Indian cuisine, along with a thorough knowledge of authentic recipes and cooking techniques, in line with the high standards of our culinary operations.
Key roles and responsibilities
- Oversee culinary production: Oversee the preparation, cooking and final presentation of South Indian curry rice dishes, ensuring consistent quality and high standards of presentation.
- Quality and Consistency Management: Oversee food production processes to maintain and improve consistent quality across all dishes.
- Supply and inventory management: Manage ordering and inventory for the South Indian cuisine department to ensure smooth kitchen operations.
- Hygiene and presentation standards: Maintain strict personal hygiene and presentation standards, especially during food preparation, to comply with health and safety regulations.
- Staff supervision and development: Work with the Executive Chef to supervise and encourage the development of chefs and other kitchen staff, with a focus on skill enhancement and professional growth.
- Menu planning and development: Devise and develop menus based on customer preferences, nutritional requirements and dietary considerations. Create recipes, select appropriate ingredients and determine portion sizes for each dish.
- Event Catering Management: Manage catering for various events, preparing rice-based dishes and various sauces for weddings, religious ceremonies and special occasions.
- Nutrition and Dietary Considerations: Create dishes and menus that meet specific dietary requirements, including options suitable for people with diabetes, ensuring a harmonious balance between taste and health.
Essential Qualifications
- Proven experience at Saravanaa Bhavan, demonstrating a deep understanding of South Indian cuisine, including knowledge of traditional recipes and cooking methods.
- Demonstrated ability to lead a kitchen team with a strong focus on South Indian culinary practices.
- A comprehensive understanding of dietary requirements and the ability to incorporate these considerations into menu planning and food preparation.