The Chef de Cuisine – Indian is responsible for managing the Indian kitchen operations, ensuring authentic flavors, exceptional food quality, presentation, and consistency in accordance with luxury hotel standards. The role leads the Indian culinary team, develops menus, controls food costs, and ensures smooth kitchen operations across restaurants, banquets, and special events.
- Oversee all aspects of Indian kitchen operations, maintaining the highest standards of culinary excellence and food safety
- Develop and execute innovative Indian menus that reflect authentic regional cuisines while meeting guest preferences and dietary requirements
- Lead, mentor, and train the Indian culinary team, fostering a culture of excellence, creativity, and continuous improvement
- Maintain rigorous quality control standards through regular tastings, inspections, and adherence to plating and presentation guidelines
- Manage food costs, inventory, and procurement while maintaining relationships with suppliers and vendors to ensure optimal ingredient quality
- Ensure compliance with all food safety, hygiene, and health regulations, conducting regular audits and staff training
- Collaborate with restaurant management, banquet teams, and other departments to deliver exceptional dining experiences across all venues
- Monitor guest feedback and adjust offerings accordingly to enhance satisfaction and maintain the hotel's culinary reputation
- Prepare detailed budgets and financial reports, optimizing operational efficiency without compromising quality
- Participate in special culinary events, demonstrations, and promotional activities to showcase Indian cuisine expertise