Design and curate authentic North and South Indian menus, ensuring a balanced representation of regional flavors and culinary traditions.
Oversee daily kitchen operations, including food preparation, cooking, and presentation, while maintaining high standards of hygiene and safety.
Manage inventory and procurement of ingredients, emphasizing the use of fresh, high-quality produce and spices unique to each region.
Experiment with innovative recipes while respecting traditional cooking methods, aiming to enhance the restaurant's reputation and customer satisfaction.
Collaborate with management to create seasonal menus that highlight regional festivals and special occasions, attracting diverse clientele.
Ensure consistency in food quality and presentation by implementing standard operating procedures and regular quality checks.
Maintain knowledge of current food trends and dietary restrictions, adapting recipes to accommodate diverse customer preferences.
Engage with patrons to receive feedback and suggestions, using insights to refine dishes and enhance the dining experience.
Participate in local culinary events and competitions, representing the establishment and promoting the unique aspects of North and South Indian cuisine.
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