Position: Multi-Cuisine Chef

Job Description

Role Overview:
The Multi-Cuisine Chef at The Address Lounge will oversee kitchen operations, with a focus on preparing dishes from continental, Chinese, and Indian cuisines. This position involves leading the kitchen team, managing inventory, controlling costs, and ensuring consistent quality and presentation of dishes. The ideal candidate will have at least 3-4 years of experience in a multi-cuisine environment and strong leadership and organizational skills.

Key Responsibilities:

• Prepare, cook, and present a variety of dishes from the restaurant’s multi-cuisine menu, focusing primarily on continental cuisine.
• Ensure food quality, consistency, and flavor meet the restaurant's high standards.
• Follow proper SOPs (Standard Operating Procedures) for food preparation, safety, and hygiene.
• Monitor and control food costs by minimizing waste and optimizing ingredient usage.
• Track and report wastage regularly, implementing strategies to reduce food waste.
• Oversee inventory control, ensuring stock levels are maintained and replenished as needed.
• Manage inventory reports and ensure accurate documentation of usage and ordering.
• Maintain efficient stock rotation to prevent spoilage.
• Lead and supervise kitchen staff, ensuring they adhere to proper food preparation methods and hygiene standards.
• Train, mentor, and motivate kitchen staff to ensure smooth kitchen operations.
• Ensure proper maintenance and usage of kitchen equipment.
• Ensure dishes are plated and presented with excellence, adhering to restaurant standards.
• Innovate on plating techniques to enhance the dining experience.
• Lead the continental kitchen section while maintaining strong knowledge of Chinese and Indian cuisines.
• Keep up-to-date with culinary trends and introduce new dishes or techniques as needed.

Job Specification

• Minimum 3-4 years of experience in a multi-cuisine restaurant, with a focus on continental cuisine.
• Proficient in continental cuisine with a solid understanding of Chinese and Indian cuisines.
• Strong skills in managing kitchen inventory and controlling food costs.
• Proven ability to lead and manage a kitchen team effectively.
• Excellent plating and presentation skills to enhance customer experience.
• Adherence to food quality, safety, and hygiene standards.