Senior Cook

Job Summary

Lead and manage kitchen operationsto deliver high-quality Indian and Bangladeshi cuisine. Drive menu innovation,ensure compliance with food safety standards, optimize costs, and develop staffto achieve production, productivity, and profitability goals.

Responsibilities

• Lead kitchen operations to prepare meals that meet company standards, menu specifications, and production schedules
• Plan, direct, control, coordinate, and participate in daily culinary activities to maintain required food quality and standards
• Manage kitchen production goals, productivity, and profitability KPIs set by management
• Oversee budgeting, food and labor costing, forecasting, stock control, resource planning, staffing, inventory, and waste management
• Ensure timely availability of supplies and approved food substitutions for meal preparation
• Develop and implement new culinary recipes and menus in collaboration with relevant departments
• Create innovative menus, seasonal offerings, and party menus to attract and satisfy customers
• Ensure compliance with food safety, quality, health, and hygiene regulations at all times
• Develop cross-marketing strategies with the team to increase profits, such as pairing drinks with food and introducing appealing menu items
• Enhance customer experience by maintaining high food quality and service standards
• Initiate and implement cost-cutting measures without compromising dish quality and taste
• Conduct and support on-the-job training for junior staff and trainees to develop their culinary skills
• Maintain proper handling and temperature control of all food products to ensure safety and quality
• Adhere to workplace safety and health policies and procedures
• Perform additional duties as assigned to support kitchen operations

Preferred competencies andqualifications

• At least 5 years of hands-on cooking experience in high-volume Indian or Bangladeshi restaurant operations
• Advanced cooking skills and comprehensive knowledge of North and South Indian cuisines
• Proven experience preparing authentic Bangladeshi and Indian dishes using traditional techniques
• Understanding of Indian food culture, including the properties and uses of herbs and spices in cooking
• Skilled in preparing North Indian dishes such as Tandoori items, Naans, Chapati, and various types of Prata
• Experience preparing Indian traditional hot drinks, snacks, and desserts such as Gulab Jamun, Rasgulla, Payasam, and Carrot Halwa
• Ability to work weekends, public holidays, and overtime as required
• Physical stamina to stand and work extended hours, including experimenting with new dishes
• Knowledge of food product availability to plan cuisine accordingly