Senior South Indian Chef (NOC 6321)
Company Operating Name: Classic Indian Restaurant (VMAT Restaurants Inc.)
Business Address: #3 – 10 Wyman Road, Waterloo, ON N2V 1K7
Title of Position: Senior South Indian Chef (NOC 6321)
Job Duties:
- Lead Chef with a minimum of 7 years of hands-on cooking experience, specializing in South Indian cuisine, needed for a family-run East Indian restaurant.
- Menu Development: Responsible for developing and refining new South Indian dishes, ensuring a balance of authentic flavors and innovative presentations.
- Bulk Production Oversight: Oversee the preparation of dosas, idlis, sambars, and other traditional dishes, ensuring consistency in flavor and quality across bulk orders for stores and special events.
- Specialty Spice Handling: Expertise in sourcing, roasting, and blending South Indian spices to achieve perfect flavor profiles. Responsible for maintaining inventory of specialty ingredients.
- Culinary Equipment & Kitchen Gadgets: Capable of handling large-scale kitchen equipment and gadgets essential for bulk production. Extensive experience in operating industrial kitchen appliances is mandatory.
- Bottling & Sealing Process: Oversee and manage the bottling and sealing of prepared dishes like sambar and rasam for resale at retail locations. Experience in bottling processes is mandatory.
- Quality Assurance & Training: Maintain consistency in quality and portion control across all dishes. Train and mentor junior kitchen staff, enhancing their knowledge of traditional South Indian cooking techniques.
- Show Cooking & Client Interaction: Conduct live cooking demonstrations during buffet services, brunches, and events, creating an engaging and interactive experience for guests.
- Catering & Events: Lead the preparation of large-scale party orders and outdoor catering events, with a focus on South Indian breakfast and brunch delicacies.
- Multi-Cuisine Expertise: Assist in the preparation of North Indian dishes, soups, sauces, and chutneys, ensuring well-rounded culinary offerings.
- Leadership & Supervision: Supervise kitchen operations, ensure team collaboration, and promote a positive and productive working environment.
Terms of Employment:
Permanent and full-time (1 position)
Language of Work:
English
Wage:
CAD $30-32 per hour for 30 to 35 hours per week
Benefits Package:
- Uniform and an allowance for maintenance
- Free meals during shifts and personal consumption off-duty
- Flexible scheduling with break shifts (based on business needs)
- Professional development opportunities, including mentorship and leadership roles within the kitchen
Location:
Waterloo, ON
Skills Requirements:
- Advanced Culinary Expertise: Extensive knowledge of South Indian cuisine, particularly dosa batters, fermenting, tempering of spices, and bulk production methods.
- Culinary Equipment Expertise: Proven ability to handle large-scale kitchen equipment and gadgets necessary for mass production.
- Bottling & Sealing: Experience in bottling and sealing processes for products such as sambar and rasam for resale in retail stores.
- Menu Innovation: Ability to develop and introduce new South Indian delicacies, while ensuring consistency across all existing menu items.
- Leadership & Training: Strong leadership skills with the ability to train and supervise kitchen staff, fostering teamwork and skill development.
- Event Management: Expertise in handling large-scale catering events, show cooking, and live demonstrations for customers.
Required Education:
Completion of secondary school preferred but not required.
Required Work Experience:
- Minimum of 7 years of hands-on experience in a commercial kitchen, with at least 5 years as a South Indian Chef, specializing in dosas, chutneys, and spice roasting.
- Minimum of 2 years' experience with bottling and sealing processes for retail resale.
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