Duties: Planning menu, Ordering raw foods and spices, Overall restaurant management, including Supervising cooks, Supervising and training kitchen staff members to assure recipe, cooking, and quality control, Utilizing food surplus and leftovers in a proper manner, Forecasting the probable number of guests for consumption of food depending on the day of the week, weather conditions, events and market conditions, Managing portion control and cost control. Creating daily specials, as well as special requests from patrons, as needed, Managing daily operations, Coordinating kitchen assignments and Scheduling kitchen staff in a cost effective manner, Responsible for Hiring and discharging of kitchen staff, if needed, Responsible organizing the customized dishes and importing Indian cooking equipment, as needed for the kitchen, Tandoor (Indian clay ovens), Educating the wait staff / servers to portray the recipes and ingredients accurately to the guests, Establishing and enforcing nutritional and sanitation standards, Assuring compliance with all federal, state, and local laws and regulations, Improvement in quality, taste and variety of vegetarian and non-vegetarian Indian dishes, Responsible for enhancement of the restaurant standards to meet the international grade of culinary.
Qualifications Requirement: Bachelors Degree or Combination of education and experience equivalent to Bachelors degree in Culinary Arts, Restaurant Management in & minimum 2 years experience as Executive Chef of Indian Cuisine
Duties: Planning menu, Ordering raw foods and spices, prepare dishes as per menu and special request, Assist the Executive Chef in overseeing recipes to assign process to menu items based on food, labor and overhead costs, Utilizing food surplus and leftovers in a proper manner., Managing portion control and cost control, Check quality of raw and cooked food products as per standards, Inspect supplies, equipments, work areas to ensure conformance to established restaurant and hotel's standards, Managing daily kitchen operations, Coordinating kitchen assignments as requested, Establishing and enforcing nutritional and sanitation standards, Improvement in quality, taste and variety of vegetarian and non-vegetarian Indian dishes, In absence of Executive Chef, responsible for:
Restaurant management, when Executive Chef is absent
Supervising kitchen staff members to assure recipe, cooking, and quality control
Assuring compliance with all federal, state, and local laws and regulations.
Organizing the customized dishes, as needed Follow up with the servers to portray recipes and ingredients accurately to the guests.
Qualifications Required: Bachelors Degree or Combination of education and experience equivalent to Bachelors degree in Culinary Arts, Restaurant Management & minimum 2 years experience as Chef of Indian Cuisine
PLEASE EMAIL RESUMES TO: GuptaSB@msn.com
OR FAX TO (805) 898-3900 OR APPLY IN PERSON
Duties: Must be able to make Indian Sweets. Prepare Khoya, Paythaa, Paneer (Cheese), And Halwa dishes. Cost effective and analysis . Requirements: 2 Years experience
Rate of Pay: $ 18.47 per hour .Overtime $ 1.5
Duration of the job: Starting from 01/01/10 Ending 12/30/12. Job Site: 418 State street, Santa Barbara, CA-93101. Send Resume to: India House, 1624 A chino Street, Santa Barbara, CA 93101.
Looking for one person with IT know-how .knowledge of E-commerce, must have Indian goods knowledge , can be able to check, manage & design our website. Good salary. contact through E-mail.