Head Chef

Duties

• Direct kitchen operations and maintain overall control of the kitchen
• Ensure kitchen and wait staff adhere to food safety and hygiene regulations
• Plan menus and set prices
• Inspect raw and cooked food items
• Collaborate with the Operations Manager to align kitchen operations with the establishment's goals
• Manage vendors and ensure payments are made regularly
• Maintain kitchen equipment
• Hire kitchen staff
• Analyze food costs and develop methods to reduce them
• Monitor and control stock levels and kitchen inventory
• Implement health and safety procedures per local health department guidelines
• Roster kitchen staff and ensure they understand and are trained for their responsibilities
• Ensure traditional, authentic Indian menu items match the quality and taste of the brand in India
• Produce and supply Indian sweets and pastries to all branches regularly, including bulk orders
• Train the team on traditional Indian menu items and pastries, and recommend machinery changes for production
• Design the food production flow based on Indian vegetarian cuisine
• Identify opportunities for automation to reduce turnaround time in food and pastry production
• Represent the brand at trade shows and exhibitions, ensuring food and pastries are prepared and displayed appropriately

Requirements

Bachelor's degree or equivalent in Hotel Management, Catering, or a related field, with at least two years of experience as a chef; or four years of experience as a chef with familiarity in cooking Indian vegetarian cuisine.

Work Location

3159 US 46, Parsippany, NJ 07054