Roti Roti Restaurant jobs in North York, ON

Indian Chef Job Duties and Responsibilities

• Plan, organize, direct, and oversee all kitchen operations across all departments including curry section, tandoor section, South Indian section, and Indo-Chinese section.
• Prepare and cook authentic North Indian, South Indian, Tandoori, Indo-Chinese, and Indian curry cuisine according to restaurant standards.
• Specialize in North Indian cuisine, including rich gravies, traditional curries, lentil dishes, paneer preparations, and slow-cooked signature recipes using authentic spices and cooking techniques.
• Specialize in South Indian cuisine, including traditional breakfast items, rice-based dishes, lentil preparations, chutneys, and regional-style curries with authentic flavors and consistency.
• Prepare and cook biryani varieties, including layered rice dishes prepared with aromatic spices, herbs, and traditional cooking methods, ensuring consistency in taste, aroma, and presentation.
• Supervise preparation of all biryani stations including rice preparation, margination, spice blending, and dum cooking techniques.
• Prepare traditional Indian breads including Naan, Tandoori Roti, Kulcha, Paratha, and Roomali Roti.
• Operate and maintain all commercial kitchen equipment safely and ensure proper functioning of all kitchen stations.
• Develop and update menus, create daily specials, standardize recipes, and ensure consistency in food quality, taste, and presentation.
• Develop specialty menus and featured dishes for seasonal promotions, catering functions, food festivals, and special events.
• Oversee coordination between all kitchen sections to ensure smooth and timely food service.
• Estimate food requirements and costs, control food waste, and assist with inventory management and purchasing.
• Lead kitchen operations by supervising, coordinating, and supporting all kitchen staff across all departments during daily service.
• Promote strong teamwork and collaboration among all kitchen staff to ensure smooth and efficient kitchen workflow.
• Assign tasks to cooks and kitchen helpers across all sections and ensure timely completion of food preparation and service.
• Train, supervise, mentor, and evaluate kitchen staff from all departments.
• Conduct staff training on food preparation techniques, recipe standards, food presentation, hygiene practices, customer service expectations, and workplace safety procedures.
• Work closely with front-of-house staff to ensure accurate order execution and timely food delivery.
• Resolve kitchen operational issues across all departments and maintain a positive, team-oriented work environment.
• Ensure compliance with food safety regulations, sanitation standards, HACCP principles, and workplace health and safety requirements.
• Conduct and follow Job Safety Analysis (JSA) procedures and implement safe work practices to minimize workplace hazards and injuries.
• Maintain a clean, organized, sanitary, and safe kitchen environment across all departments at all times.
• Monitor inventory levels, inspect food ingredients for quality and freshness, and ensure proper storage and stock rotation for all kitchen sections.
• Coordinate food preparation for catering orders, banquet functions, food festivals, and special events.
• Perform live cooking demonstrations and interactive food presentations for customers, catering events, and food festivals when required.
• Participate in food festivals, cultural events, promotional activities, and culinary exhibitions to showcase authentic Indian cuisine and enhance customer engagement.
• Communicate professionally with customers regarding menu selections, dietary restrictions, food allergies, special requests, and catering requirements.
• Assist management in addressing customer feedback and maintaining high levels of customer satisfaction.
• Monitor kitchen operations during busy service periods to ensure timely and efficient food service.
• Maintain high standards of food quality, taste, presentation, portion control, and consistency.
• Follow company policies, standard operating procedures, and quality assurance standards.
• Assist management with menu innovation, business growth initiatives, and continuous improvement of kitchen operations.

Requirements

• 5 and More years of experience as an Indian Chef managing multiple kitchen sections.
• Strong expertise in North Indian and South Indian cuisine, including traditional curries, rice dishes, spices, and regional cooking techniques.
• Strong experience in preparing biryani varieties using authentic dum cooking and layered preparation methods.
• Experience supervising multi-section kitchen operations in a high-volume restaurant.
• Expertise in Indian bread making, including Roomali Roti and other traditional breads.
• Strong leadership, team management, and supervisory skills across multiple kitchen stations.
• Ability to work effectively as part of a team while also leading overall kitchen operations.
• Experience handling catering operations, banquet functions, food festivals, and high-volume food production.
• Strong customer service and communication skills.
• Knowledge of food safety, sanitation, HACCP, inventory control, and workplace safety practices.
• Ability to manage multiple kitchen sections efficiently in a fast-paced environment while maintaining high-quality standards.

Pay: $35.00-$36.00 per hour

Work Location: In person