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Executive Chef
Ref No.: 14-00327
Location: Los Angeles, California
This position will lead the development of concept restaurant serving Indian cuisine. This concept will recreate "Indian" dishes resonant with the American palate (Spiced Lamb Burger, Chicken Tikka Poutine, etc.).
Key responsibilities:
  • Participate in design of commercial kitchen, menu preparation, serving space and develop network of vendors.
  • Direct the day to day operations of all areas of the kitchen including outlets, banquets, stewarding, and purchasing.
  • Manage Human Resources in the kitchen in order to attract, retain and motivate the associates while providing a safe environment. Interview, hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.
  • Plan and manage the procurement, production, preparation and presentation of all food in the restaurant in a safe, sanitary, cost effective manner.
  • Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
  • Develop, implement and manage the budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
  • Develop and implement menus and back-up (use records, production lists, pars, training, etc...) within guidelines to continually improve revenues and profit margins while maintaining quality.
  • Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.
  • Comply with attendance rules and be available to work on a regular basis.
  • Perform any other job related duties as assigned.
Experience, Skills and Knowledge
  • Indo-Chinese cookery experience is mandatory
  • Culinary education
  • 5+ years of employment in a related position.
  • Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
  • Knowledge of restaurant operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
  • Leadership skills to motivate and develop staff and to ensure accomplishment of goals.
  • Ability to work effectively under time constraints and deadlines.
  • Command of the English language both written and verbal.