Indian Chef Jobs in Germany

Key ResponsibilitiesPrepare and cook North Indian dishes such as:curries (chicken, lamb, vegetarian)tandoori itemsbiryani, rice, and breads (naan, roti)Food for sick PatientsEnsure consistent taste, portion size, and presentationManage kitchen operations during busy hoursMaintain cleanliness, hygiene, and food safety standardsMonitor stock levels and assist in ordering ingredientsMinimize food wastage and control costsFollow standard recipes and improve dishes when requiredCoordinate with kitchen staff and service teamStrong knowledge of:Indian spices and flavorscurry preparation and graviesKnlowdge of Starters. and snacksCatering for more than 200 people (Hotels and Hospitals)

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CALL & WHAT'S APP TO MS. Ankitadevelops and motivates supervisors and culinary staff to meet and exceed established foodpreparation standards on a consistent basis. Teaches preparation according to well define drecipesandfollows up and discusses ways of constantly improving the cuisine at the property. Displayexceptional leadership by providing a positive work environment, counselling employees asappropriate and demonstrating a dedicated and professional approach to management. Should be able toprovide direction for all day-to-day operations in the kitchen. Understand employee positions wellenough to perform duties in employees' absence or determine appropriate replacement to fillgaps. Provides guidance and direction to subordinates, including setting performance standards andmonitoring performance. Utilizes interpersonal and communication skills to lead, influence, andkitchen staff. He/She should advocate sound financial/business decision making, demonstrateshonesty, integrity and also leads by example. Provides and supports service behaviours that areabove and beyond for customer satisfaction and retention. Improves service by communicating andassisting individuals to understand guest needs, providing guidance, feedback, andindividual coaching when needed. Delegates as appropriate to develop supervisors and subordinates toaccept responsibility and meet clearly defined goals and objectives. Reviews staffing levels toensure that guest service, operational needs and financial objectives are met. Actively involvesin menu development and maintaining updated and accurate costing of all dishes prepared and sold inthe Food and Beverage operation. Determines how food should be presented, and create decorative fooddisplays. Recognizes superior quality products, presentations and flavour. Ensures compliance withfood handling and sanitation standards. Follows proper handling and right te