Indian Curry and Tandoor Chef

Create fresh menu selections in response to alterations in the seasons and consumer demand. Aid in the development and execution of meal designs. Make sure the kitchen’s operations happen on time. Personalize your response to consumer issues and complaints. Maintain an inventory log, track sales, and place fresh supply orders as necessary. Help junior & senior kitchen staff members with a variety of responsibilities, such as line cooking, meal preparation, and dish plating. To satisfy restaurant and kitchen standards, hire and train new kitchen staff. Make timetables for the kitchen staff and assess how they are doing. Respect and put into practice safety and sanitary laws. In the absence of the executive chef, oversee the kitchen staff.