Spice Klub, Cupertino, CA seeks Specialty Indian Executive Chefs – Overall food and operations management. Developing and managing the Indian Specialty menus with food costing and menu pricing and directing the ordering of food, kitchen and bar supplies to ensure timely handling of these tasks.
Directing all food and beverage operational concepts for the restaurant, including kitchen and bar operations, specialty Indian culinary engineering, service standards, menu design and quality assurance.
Managing and supervising kitchen staff as it directly relates to the preparation of specialty Indian meals. Developing policies and procedures to enhance and measure quality; continually updating written policies and procedures to reflect state-of-the-art techniques, equipment and terminology. Ensuring all products used in the kitchen meet and exceed the company’s standards and sustainability guidelines including identifying seasonal produce for day-to-day menu development. Ensuring uniform quality and presentation to customers. Determining staffing needs and overseeing the interviewing, hiring and training of new staff. Management, hiring, training and development of staff. Training the Head Chefs and Chefs on the preparation of Indian specialty dishes and the science behind the seasoning and flavoring of each unique dish including the history of the dish, its origins, the spices and cooking techniques including Talna, Gil e hikmat, Dum dena, Moin dena, Dhungar dena and Galwat. Conducting Head Chef reviews, coaching sessions and disciplinary actions in a professional and timely manner. Developing training programs for Head Chefs and Chefs.
Providing periodic reports to top management outlining the progress of newly hired Chefs, including performance review, unique skills and improvement opportunities. Recipe
creation, mixing spices to flavor Indian Food, menu development, management and oversight. Creating state of the art specialty Indian recipes depicting specific regions in India using traditional Indian equipment including Tandoor, Lagaan and Kadai and turning them into signature dishes that will showcase the restaurant’s high distinction as a top high-end Indian restaurant in the area. Inculcate traditional Indian cooking methods with regionally and locally sustainable available ingredients, using modern techniques and introducing new dishes that are on par with the restaurant's other offerings while adding to the menu a special offering of ethnic Indian cuisine utilizing deep knowledge and experience in the techniques of Indian cooking. Pricing all menu and catering items. Monitoring kitchen payroll in conjunction with business forecasts and the budget. Ensuring that food cost meets budgetary goals each week in all operations by establishing purchasing specifications, product storage and usage requirements and waste control procedures. Meeting with customers looking to book for specialty events and understanding their needs and requirements as well as diet specifications and restrictions and developing dishes that will fit their needs and their budgets while adhering to the quality and ethnicity of the dishes.
Requires 4 yrs. experience in the Job Offered or closely related. Experience must include Working in an Indian restaurant setting, mixing spices to flavor Indian Food; use of cooking techniques to be used in Indian Cuisine including Talna, Gile hikmat, Dum dena, Moin dena, Dhungar dena and Galwat; Ability to work with traditional Indian equipment including Tandoor, Lagaan and Kadai; Ability to inculcate traditional Indian cooking methods with regionally and locally sustainable available ingredients and using modern techniques; Ability to identify seasonal produce for day-to-day menu development; and Development of menus with food costing and menu pricing.
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