Indian Speciality Chef (Banquet) Full Time

As the Indian Speciality Chef, you will be a key member of our culinary brigade to develop and execute Indian menu, dishes, culinary concepts that will captivate authentic flavors, and traditional techniques of Indian cuisine.

Key Responsibilities:

• Conceptualize and develop menus and dishes, showcasing the finest seasonal ingredients and culinary trends, while reflecting the hotel’s commitment to quality and innovation
• Oversee all aspects of kitchen operations, including food preparation, cooking, and presentation, while adhering to the highest standards of quality, hygiene, consistency and food safety
• Manage food costs, inventory, and procurement to optimize costs and efficiency, without compromising on quality
• Ensure compliance with all health, safety, and sanitation regulations, while maintaining a clean and organized kitchen at all times
• Train kitchen staff in the art of Indian cooking, sharing the knowledge of traditional recipes, cooking methods and ingredient selection
• Foster a culture of teamwork, collaboration, creativity, innovation, and continuous improvement
• Collaborate closely with restaurant management to develop seasonal menus, special events and/or themed dining experiences that highlights the diversity and complexity of Indian cuisine.
• Stay updated on industry trends and culinary innovations, while infusing fresh ideas and creativity into the Hotel’s Indian cuisine offerings

Qualifications and Requirements:

• Minimum 3 years of experience as Speciality Chef or in a similar role in a five-star luxury hotel operation or fine dining environment
• Hotel pre-opening experience in the UAE is preferable, while Middle East restaurant experience is an advantage
• With extensive knowledge and appreciation of Indian cuisine, including regional ingredients and cuisine variations, spice blending, traditional cooking techniques, with a passion for creativity and innovation
• Extensive understanding and experience of menu development, food cost control, inventory management, and procurement to drive profitability and operational efficiency
• Strong leadership and communication skills, with the ability to inspire and motivate a diverse team of culinary professionals; with the ability to collaborate effectively with colleagues, vendors, and guests
• Exceptional organizational acumen, with keen attention to detail and the ability to manage kitchen operations efficiently while prioritizing quality and guest satisfaction