Job Description

Job Title: Executive Chef / Head chef in Indian cuisine

Department: Kitchen / Culinary

Contract Duration: Full-time, Permanent

Location of Posting: BarNaan, Brookfield, CT (and future locations if applicable)

Detailed Work Profile:

• Oversee all kitchen operations, including food preparation, cooking, and plating,

ensuring quality and consistency.

• Develop and refine menus that align with Client vision, incorporating Indian

flavors with modern techniques.

• Create and test new dishes, ensuring they meet Client’s standards before

introducing them to the menu.

• Maintain food cost control, inventory management, and supplier relationships.

• Hire, train, and mentor kitchen staff, fostering a strong team culture.

• Ensure kitchen cleanliness, safety, and compliance with health regulations.

• Work closely with the front-of-house team to enhance guest experience.

• Adapt menus seasonally and in response to market trends or customer feedback.

• Implement efficient kitchen operations to handle high-volume service.

• Collaborate with the bar team for food and cocktail pairings.

Experience Required:

• Minimum 5–10 years of experience in high-end or high-volume restaurants.

• Proven experience as an Executive Chef or Head Chef in a similar concept.

• Strong background in Indian cuisine and modern culinary techniques.

Salary Budget (Min-Max Range):

(Provide your range here, based on market standards and budget.)

Special Course:

• HACCP or food safety certification preferred.

• Knowledge of modern plating techniques and fusion cuisine a plus.

Personal Attributes:

• Passionate about food and innovation.

• Strong leadership and team-building skills.

• Highly organized and detail-oriented.

• Ability to handle pressure in a fast-paced environment.

• Adaptability to feedback and evolving menu trends.

Communication Skills:

• Excellent verbal and written communication.

• Ability to lead and instruct a team clearly.

• Strong interpersonal skills for collaborating with front-of-house and management.

Languages Known:

• English (required)

• Hindi or other Indian languages (preferred but not mandatory)

Key Competencies (Knowledge, Skills, Attitude & Behavior):

• Expertise in Indian and fusion cuisine.

• Strong knowledge of food costing and inventory management.

• Creativity in menu development and food presentation.

• Team management and conflict resolution skills.

• Understanding of restaurant financials and operational efficiencies.

• Commitment to hygiene, food safety, and industry standards.

• High energy and ability to work long hours, including nights and weekends.

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