Indian Head Chef - South & North Indian Cuisine
- Entreprise
- SB Zurich GmbH
- Lieu
- Zürich
- Date de publication
- 10.04.2024
- Référence
- 10099705
Description
Position: Head Chef - South & North Indian Cuisine
Department: Culinary Operations
Reports To: Restaurant Manager & CEO
The Head Chef is a critical leadership role within our culinary team, tasked with the comprehensive oversight of all kitchen operations. This includes the bread department and the pioneering mini tiffin concept. The role requires a unique combination of culinary artistry, particularly in South Indian cuisine, and robust managerial capabilities. The Head Chef is responsible for upholding the utmost standards in quality control, implementing efficient cost management strategies, and crafting menus and recipes that appeal to a broad spectrum of customers. Furthermore, the Head Chef is instrumental in coordinating event catering, managing staff, and enforcing safety and sanitation protocols.
An essential requirement for this position is extensive professional experience at Saravanaa Bhavan, emphasizing a candidate's adeptness in South Indian cuisine and a thorough familiarity with the restaurant's celebrated recipes and culinary techniques.
Key Duties and Responsibilities
- Culinary Leadership: Lead the bread department and innovate with concepts like the mini tiffin to elevate the dining experience. Guarantee the preparation of South Indian breads and accompaniments to the highest standards of quality and authenticity.
- Quality Control and Cost Management: Enforce stringent quality control measures and negotiate the procurement of wheat and rice flour, along with other essentials, at competitive prices to manage costs effectively without compromising on quality.
- Menu Development: Design, evaluate, and periodically refine menus and recipes, integrating customer feedback and special requests to cater to various cultural festivals and special events. Collaborate with specialty chefs to finalize menus.
- Production and Staff Coordination: Direct the activities of the production and dish room staff to ensure efficient operations, compliance with safety and sanitation standards, and high-quality food service.
- Event Catering: Oversee kitchen operations for event catering, creating a diverse range of dishes and sauces for weddings, religious functions, and special events. Ensure all aspects of catering meet customer satisfaction.
- Inventory Management: Manage inventory effectively, securing the purchase of premium quality raw materials in adequate quantities to support kitchen operations. Keep accurate records of stock and supplies.
- Team Management and Development: Oversee and foster the development of the culinary team, offering mentorship and training to maintain exceptional standards of food preparation and presentation. Address any deviations and monitor the progress of kitchen activities.
Essential Qualifications
- Demonstrated professional experience at Saravanaa Bhavan, with extensive knowledge in South Indian cuisine, including mastery over traditional recipes and cooking methods.
- Proven ability to lead and manage a diverse kitchen team, with a focus on South Indian culinary practices.
- Expertise in creating innovative recipes and adapting traditional techniques to modern culinary standards.
Department: Culinary Operations
Reports To: Restaurant Manager & CEO
The Head Chef is a critical leadership role within our culinary team, tasked with the comprehensive oversight of all kitchen operations. This includes the bread department and the pioneering mini tiffin concept. The role requires a unique combination of culinary artistry, particularly in South Indian cuisine, and robust managerial capabilities. The Head Chef is responsible for upholding the utmost standards in quality control, implementing efficient cost management strategies, and crafting menus and recipes that appeal to a broad spectrum of customers. Furthermore, the Head Chef is instrumental in coordinating event catering, managing staff, and enforcing safety and sanitation protocols.
An essential requirement for this position is extensive professional experience at Saravanaa Bhavan, emphasizing a candidate's adeptness in South Indian cuisine and a thorough familiarity with the restaurant's celebrated recipes and culinary techniques.
Key Duties and Responsibilities
- Culinary Leadership: Lead the bread department and innovate with concepts like the mini tiffin to elevate the dining experience. Guarantee the preparation of South Indian breads and accompaniments to the highest standards of quality and authenticity.
- Quality Control and Cost Management: Enforce stringent quality control measures and negotiate the procurement of wheat and rice flour, along with other essentials, at competitive prices to manage costs effectively without compromising on quality.
- Menu Development: Design, evaluate, and periodically refine menus and recipes, integrating customer feedback and special requests to cater to various cultural festivals and special events. Collaborate with specialty chefs to finalize menus.
- Production and Staff Coordination: Direct the activities of the production and dish room staff to ensure efficient operations, compliance with safety and sanitation standards, and high-quality food service.
- Event Catering: Oversee kitchen operations for event catering, creating a diverse range of dishes and sauces for weddings, religious functions, and special events. Ensure all aspects of catering meet customer satisfaction.
- Inventory Management: Manage inventory effectively, securing the purchase of premium quality raw materials in adequate quantities to support kitchen operations. Keep accurate records of stock and supplies.
- Team Management and Development: Oversee and foster the development of the culinary team, offering mentorship and training to maintain exceptional standards of food preparation and presentation. Address any deviations and monitor the progress of kitchen activities.
Essential Qualifications
- Demonstrated professional experience at Saravanaa Bhavan, with extensive knowledge in South Indian cuisine, including mastery over traditional recipes and cooking methods.
- Proven ability to lead and manage a diverse kitchen team, with a focus on South Indian culinary practices.
- Expertise in creating innovative recipes and adapting traditional techniques to modern culinary standards.