EXECUTIVE CHEF

Chef Job duties

Prepare and oversee bulk cooking of South and North Indian cuisine for restaurants and wedding catering. Train and manage kitchen staff, maintain food quality and safety standards, and support client relations under Food Service Manager guidance.

Responsibilities

• Prepare bulk South Indian and North Indian cuisine for restaurants, weddings, and catering events
• Cook vegetarian and non-vegetarian dishes, including Indian desserts, snacks, Tandoori, and South Indian specialties
• Recommend and develop new dishes for South and North Indian menus
• Assign daily cooking and food preparation tasks based on menu and staff roster
• Instruct kitchen staff and inmate workers in proper food preparation techniques and safety practices
• Complete pre-preparation and inventory pull sheets before each meal service
• Adhere to sanitation and safety programs to maintain a clean and safe kitchen environment
• Use varied kitchen equipment to produce large quantities of food efficiently
• Prepare a variety of foods including meat, fish, poultry, vegetables, soups, gravies, sauces, and desserts for balanced, healthy diets
• Oversee food preparation to ensure compliance with quality standards
• Develop and implement local procedures for receipt, inspection, and handling of food and non-food items
• Provide advice, counsel, and instruction to kitchen staff and handle disciplinary actions within delegated authority
• Display effective communication and interpersonal skills to support high levels of client relations as directed by the Food Service Manager
• Execute Equal Employment Opportunity policies and programs in the workplace
• Work on weekends and public holidays as required

Required competencies and certifications

• Minimum five years’ experience in bulk cooking South and North Indian cuisine for restaurants and catering

Preferred competencies and qualifications

• Experience in training and orienting inmate workers in food preparation