Rancon Holdings Limited

• Secondary
• SSC / Equivalent.

• 10 to 20 years
• The applicants should have experience in the following business area(s): Hotel, Restaurant

• Age 35 to 45 years
• Experience as Head Chef of Indian Cuisine is preferred.
Knowledge, Skills & Competencies:• Strong leadership and people management skills.
• Excellent customer service and communication skills.
• Strong problem-solving and decision-making ability.
• Well-groomed, confident, polite, and professional.
• Ability to work under pressure and manage a team effectively.

Purpose of the Role:
The Brand Chef (Indian Cuisine) is responsible for overseeing and managing the daily operations of the Indian kitchen section, ensuring the preparation and presentation of authentic Indian dishes in accordance with established recipes, quality standards, and food safety regulations. The role requires strong culinary expertise, leadership skills, and the ability to maintain consistency in taste, quality, portion control, and presentation while ensuring guest satisfaction and efficient kitchen operations. • Key Responsibilities
• Supervise and coordinate the daily operations of the Indian cuisine section to ensure smooth and efficient kitchen activities.
• Prepare, cook, and present a wide range of authentic Indian dishes, including North Indian, South Indian, Tandoori, Curry, and other regional specialties.
• Ensure all dishes are prepared according to standard recipes, presentation guidelines, and established quality standards.
• Monitor food quality, taste, freshness, portion sizes, and presentation before serving.
• Maintain high standards of food hygiene, sanitation, personal cleanliness, and food safety in compliance with company policies and applicable regulations.
• Plan daily mise en place and ensure the availability of all required ingredients, spices, marinades, and kitchen supplies.
• Monitor stock levels, minimize food wastage, and maintain effective inventory control.
• Assist in menu planning, recipe development, food testing, and the introduction of new Indian cuisine items.
• Train, guide, and supervise Commis Chefs and other kitchen team members to improve their culinary skills and performance.
• Ensure proper storage, labeling, and rotation of food items in accordance with FIFO (First In, First Out) procedures.
• Coordinate with the Executive Chef, Sous Chef, and other kitchen sections to ensure timely food production and service.
• Monitor kitchen equipment and report maintenance requirements promptly.
• Control food costs by following standardized recipes, portion control procedures, and approved purchasing practices.
• Ensure the Indian kitchen section is clean, organized, and fully prepared before, during, and after service.
• Perform any other duties assigned by the Executive Chef or management in line with operational requirements.