CDC

• Plan and design authentic Indian menus (including regional specialties: North, South, East, West) that cater to a variety of tastes and dietary preferences.
• Supervise and manage daily kitchen operations for Indian cuisine, ensuring high standards of food quality, presentation, and hygiene.
• Lead, train, and motivate the Indian kitchen team, ensuring proper delegation and effective communication.
• Monitor food cost, portion control, waste management, and inventory to ensure profitability.
• Coordinate with procurement for quality ingredients and ensure timely stock availability.
• Maintain compliance with all health, safety, and sanitation standards.
• Innovate and introduce seasonal or promotional Indian dishes in coordination with the F&B and Executive Chef teams.
• Handle guest feedback professionally and make improvements accordingly.
• Work closely with banquet and event teams to design and execute Indian menus for functions and special occasions.

https://harri.com/Radisson-Blu-Hotel-New-Delhi-Paschim-Vihar-Kitchen/job/2493044-chef-de-cuisine—indian?redirect=%7B%22url%22:%22%2Fradissoncareers%3Ffilters%3Dbrands%25253D5007581%22,%22group%22:%7B%22id%22:1503033,%22name%22:%22Radisson%20Hotel%20Group%22%7D%7D