North Indian Cuisine Chef

• Participates in the preparation of food items according to guest orders of consistent quality following recipe cards, as well as production, portion, and presentation standards and complete mis en place. • Start food items that are prepared ahead of time, making sure not prepare beyond estimated needs. • Train, motivate, recommend discipline, and supervise the work of kitchen employees ensuring that all cultural and core standards are met. • Manage food costing, minimize waste, and suggest cost-effective menu options. • Operate, maintain and properly clean kitchen equipment’s • Constructing menus with new or existing culinary creations ensuring the variety and quality of the servings. • Must have the ability to maintain and control costs in accordance with budget requirements. • Work harmoniously and professionally with team members.