Specialty Chef (Indian Cuisine)

About the role

This individual contributes to the menu creation, training and managing of the kitchen to ensure a well-organized and motivated team. Oversees all aspects of the kitchen to ensure high standards of food quality and eye appeal are met while presenting authentic cuisine from different regions of the world.

Responsibilities

• High volume food preparation and cooking, following established recipes and production system
• Is the point person to communicate with production manager on pars, recipes, & progress of the kitchen
• Maintain production and usage records as required
• Maintain high sanitary, hygienic, and safety standards and conditions, adhering to HACCP & NYS Dept. of Health guidelines
• Demonstrate excellent customer service at all times
• Maintain high standards for cleanliness to ensure excellent customer service

Requirements

• Minimum 5 years high-volume professional cooking experience required, including a variety of cooking techniques which may include thickening techniques, soup and sauce classification and production, sauté, stir fry, pan frying, deep frying, grilling, broiling, roasting, steaming, braising & stewing, cold food production, and other food presentation and garnishing standards
• Experience in menu and recipe development in specialty cuisines and/or innovational expertise
• Experience must include cooking and preparation of Indian food using equipment traditional to the culture/area of that specific cuisine or innovative cooking techniques
• Knowledge of equipment used in high-volume kitchens including grills, deep fat fryers, alto shams, and culinary equipment, etc.
• Must be able to demonstrate proficiency in professional knife-handling skills with ability to cut/trim meat or carcasses
• Experience and ability to communicate with the team and assist in directing work assignments of support staff in cooks’ area
• Training, teaching, coaching both union and student employees in execution of the menu
• Experience in following and extending standardized recipes
• Assists managers with maintain and updating current recipes
• Experience in organizing and maintaining kitchen work stations
• Experience in maintaining production and usage records
• Experience in safe food handling, preventing food-borne illness, and sanitation techniques
• Ability to correctly identify product
• Conducts line checks and manual station inspections
• Manages, coaches and teaches, making sure employees stay on task, recipes are being followed, and safety equipment is being used properly
• Must be able to prioritize work and execute tasks with speed and efficiency
• Actively solicits customer input by participating in table visits and meeting the managers when opportunities exist
• Interacts with customers, adheres to and executes all customer service programs, and handles and provides resolution to customer complaints

Qualifications

• High School Diploma or GED, some post-high school education/training/certification in business, management or culinary arts preferred
• 2 years’ experience in a restaurant or institutional food service setting

Skills

Must be able to read and write English. Must have excellent customer service skills and be able to communicate well with customers and management. Must have professional appearance, demeanor, and hygiene.

Benefits

N/A

Pay

N/A

Schedule

N/A