CHEF

Responsibilities

• Apply knowledge of herbs and spices to prepare traditional Bangladeshi and North Indian dishes that meet food quality standards
• Ensure all dishes are freshly prepared and comply with food safety and quality requirements
• Manage daily kitchen operations, including supervising and coaching junior kitchen staff to improve performance
• Plan and arrange ingredients for next-day preparation and customer orders to ensure timely service
• Understand and fulfill customer requirements based on orders to enhance satisfaction
• Develop and introduce new dishes and menus to keep offerings fresh and appealing
• Monitor and maintain stock levels and inventory to prevent shortages and overstock
• Enforce stock rotation procedures to minimize waste and maintain ingredient freshness
• Monitor portion sizes and control waste to optimize food cost management
• Maintain consistent food quality through careful preparation and presentation
• Work effectively under pressure during peak business periods to maintain service standards
• Adapt to flexible working hours, including split shifts, evenings, holidays, and weekends
• Experience in preparing North Indian cuisines
• Deep understanding of authentic North Indian food preparation