Specialty Indian Chef

Aramark•Stanford, CA

7d•Onsite

About The Position

The Portfolio Group, under the Workplace Experience Group umbrella, delivers seamless experiences from the breakroom to the boardroom, providing a signature suite of services for each unique business portfolio. Our team builds partnerships that excel, creating experiences that break the mold, where convenience, consistency, and excellence are a given. One Partner. Infinite Solutions. The Specialty Indian Chef is responsible for cooking and preparing food using standard recipes and production guidelines while following food safety, food handling, and sanitation procedures. The individual in this role should safely handle knives and equipment including grills, fryers, ovens, broilers, etc. The Specialty Indian Chef may supervise employees and delegate responsibilities. The responsibilities of the position may vary by location based on client requirements and business needs. The Specialty Indian Chef MUST have experience in Indian cooking with a wide variety of regional cuisines that reflect the diverse cultures of India.

Requirements

Requires at least 2-3 years in a related position
Requires at least 2-3 years of post-high school education, preferably a culinary degree
Requires advanced knowledge of the principles and practices within the food profession
Requires experiential knowledge of management of people and/or problems.
Requires verbal, reading, and written communication skills
Experience in Indian cooking with a wide variety of regional cuisines that reflect the diverse cultures of India.

Responsibilities

Prepared and executed authentic Indian dishes, ensuring consistency in flavor, presentation, and quality
Developed innovative recipes while preserving traditional Indian culinary techniques and flavors
Managed daily kitchen operations including inventory control, ingredient sourcing, and equipment maintenance
Specialized in tandoor cooking, spice blending, curry preparation, and traditional Indian breads
Trained and supervised kitchen staff on food safety standards and Indian cooking methods
Maintained strict hygiene, sanitation, and food safety compliance in a high-volume environment
Collaborated with Executive Chef to design menus, seasonal offerings, and event catering selections
Oversaw catering events and ensured efficient execution of large-scale food production
Controlled food costs through accurate forecasting, purchasing, and waste reduction strategies