Job Title: Executive Chef / Head chef in Indian cuisine
Department: Kitchen / Culinary
Contract Duration: Full-time, Permanent
Location of Posting: BarNaan, Brookfield, CT (and future locations if applicable)
Detailed Work Profile:
• Oversee all kitchen operations, including food preparation, cooking, and plating,
ensuring quality and consistency.
• Develop and refine menus that align with Client vision, incorporating Indian
flavors with modern techniques.
• Create and test new dishes, ensuring they meet Client’s standards before
introducing them to the menu.
• Maintain food cost control, inventory management, and supplier relationships.
• Hire, train, and mentor kitchen staff, fostering a strong team culture.
• Ensure kitchen cleanliness, safety, and compliance with health regulations.
• Work closely with the front-of-house team to enhance guest experience.
• Adapt menus seasonally and in response to market trends or customer feedback.
• Implement efficient kitchen operations to handle high-volume service.
• Collaborate with the bar team for food and cocktail pairings.
Experience Required:
• Minimum 5–10 years of experience in high-end or high-volume restaurants.
• Proven experience as an Executive Chef or Head Chef in a similar concept.
• Strong background in Indian cuisine and modern culinary techniques.
Salary Budget (Min-Max Range):
(Provide your range here, based on market standards and budget.)
Special Course:
• HACCP or food safety certification preferred.
• Knowledge of modern plating techniques and fusion cuisine a plus.
Personal Attributes:
• Passionate about food and innovation.
• Strong leadership and team-building skills.
• Highly organized and detail-oriented.
• Ability to handle pressure in a fast-paced environment.
• Adaptability to feedback and evolving menu trends.
Communication Skills:
• Excellent verbal and written communication.
• Ability to lead and instruct a team clearly.
• Strong interpersonal skills for collaborating with front-of-house and management.
Languages Known:
• English (required)
• Hindi or other Indian languages (preferred but not mandatory)
Key Competencies (Knowledge, Skills, Attitude & Behavior):
• Expertise in Indian and fusion cuisine.
• Strong knowledge of food costing and inventory management.
• Creativity in menu development and food presentation.
• Team management and conflict resolution skills.
• Understanding of restaurant financials and operational efficiencies.
• Commitment to hygiene, food safety, and industry standards.
• High energy and ability to work long hours, including nights and weekends.
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