North Indian chef
Full time @THE COVAI CAREERS posted 2 weeks ago in Human Resources Shortlist Email JobJob Detail
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Job ID 9572
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Career Level Others
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Experience 2 Years
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Gender Male
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Industry Management
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Qualifications Diploma
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Salary 25000
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HR Contact No 9894047056
Job Description
We are hiring North Indian chef specializes in preparing dishes from the northern part of India, such as Punjab, Delhi, Uttar Pradesh, Rajasthan, and Haryana. They work with a range of spices and cooking techniques, such as slow cooking, marination, and grilling, to create robust flavors in both vegetarian and non-vegetarian dishes.
Responsibilities:
- Menu Planning and Recipe Development:Â Designing and innovating new dishes based on regional specialties or customer preferences.
- Ingredient Selection:Â Sourcing high-quality, fresh ingredients like ghee, spices, lentils, and meats. Often, sourcing items like paneer, yogurt, and chickpeas is essential.
- Preparation of Dishes:Â Cooking a wide range of dishes, from kebabs to rich gravies, dals, and parathas.
- Cooking Techniques:Â Mastery over tandoor cooking, simmering, and creating complex curry bases.
- Maintaining Food Quality:Â Ensuring that food consistently meets the required standards for taste, texture, and presentation.
- Team Leadership:Â Managing a team of junior chefs or kitchen staff to execute orders efficiently and maintain hygiene standards.
- Ensuring Hygiene and Safety:Â Managing food safety, cleanliness, and compliance with health regulations in the kitchen.
- Customer Service:Â Ensuring food is served at the correct temperature and meets customer satisfaction.
Kerala Chef:-
Kerala cuisine, hailing from the southern state of Kerala, is known for its use of fresh seafood, coconut, curry leaves, and tamarind. Dishes like sambar, fish curry, appam, and puttu are staple foods.
Responsibilities:
- Recipe Creation:Â Developing and perfecting regional Kerala recipes, ensuring authenticity while catering to contemporary tastes.
- Ingredient Expertise:Â Working with ingredients like coconut oil, tamarind, curry leaves, jackfruit, and various seafood (like fish, prawns, and crab).
- Preparation of Traditional Dishes:Â Cooking dishes like appam, puttu, avial, fish molee, and Kerala-style biryani, while also preparing sambar and rasam.
- Beverages and Desserts:Â Preparing iconic Kerala beverages such as tender coconut water or the traditional dessert “payasam.”
- Gravy and Curry Making:Â Expertise in coconut-based gravies, and the art of balancing spices with ingredients like turmeric, coriander, mustard seeds, and coconut milk.
- Maintaining Authenticity: Preserving the authenticity of Kerala’s traditional cooking while experimenting with new trends or fusion dishes.
- Managing Kitchen Operations:Â Overseeing the daily kitchen activities and ensuring smooth execution of orders in a timely manner.
- Food Presentation:Â Serving Kerala cuisine with attention to how it is presented, as some dishes like Kerala Sadya (a feast) require careful arrangement.
- Health and Safety Standards:Â Ensuring kitchen cleanliness, proper handling of seafood, and overall adherence to health and safety standards.
Required skills
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