Employee Records
Chef de Cuisine - Indian
Radisson Blu Hotel New Delhi Paschim Vihar - Kitchen
Chef de Cuisine - Indian
Radisson Blu Hotel New Delhi Paschim Vihar - Kitchen
Full Time
9 Years Experience
Coins Icon To be discussed
Chef de Cuisine - Indian
Radisson Blu Hotel New Delhi Paschim Vihar - Kitchen

Description
Key Responsibilities:

  • Plan and design authentic Indian menus (including regional specialties: North, South, East, West) that cater to a variety of tastes and dietary preferences.

  • Supervise and manage daily kitchen operations for Indian cuisine, ensuring high standards of food quality, presentation, and hygiene.

  • Lead, train, and motivate the Indian kitchen team, ensuring proper delegation and effective communication.

  • Monitor food cost, portion control, waste management, and inventory to ensure profitability.

  • Coordinate with procurement for quality ingredients and ensure timely stock availability.

  • Maintain compliance with all health, safety, and sanitation standards.

  • Innovate and introduce seasonal or promotional Indian dishes in coordination with the F&B and Executive Chef teams.

  • Handle guest feedback professionally and make improvements accordingly.

  • Work closely with banquet and event teams to design and execute Indian menus for functions and special occasions.

Key Responsibilities:

  • Plan and design authentic Indian menus (including regional specialties: North, South, East, West) that cater to a variety of tastes and dietary preferences.

  • Supervise and manage daily kitchen operations for Indian cuisine, ensuring high standards of food quality, presentation, and hygiene.

  • Lead, train, and motivate the Indian kitchen team, ensuring proper delegation and effective communication.

  • Monitor food cost, portion control, waste management, and inventory to ensure profitability.

  • Coordinate with procurement for quality ingredients and ensure timely stock availability.

  • Maintain compliance with all health, safety, and sanitation standards.

  • Innovate and introduce seasonal or promotional Indian dishes in coordination with the F&B and Executive Chef teams.

  • Handle guest feedback professionally and make improvements accordingly.

  • Work closely with banquet and event teams to design and execute Indian menus for functions and special occasions.