Curry or Tandoori Chef for an Indian Fine Dining

Establishing staff and production schedules to ensure there is sufficient help throughout and to enable timely delivery of food items Determining when there is a need for additional help to maintain satisfactory service Recruiting, interviewing, and hiring staff, including cooks and kitchen employees when there is a need Inspecting work areas, supplies, ingredients, and cooking equipment to ensure constant conformance to regulatory standards Meeting with clients as may be necessary to negotiate prices and arrange menu items for banquets, weddings, and other special occasions Analyzing recipes and making menu changes when necessary to minimize overhead costs while still keeping customers happy Coordinating all food budgeting, purchasing, and planning operations with other members of the staff Monitoring and overseeing sanitation practices to ensure that employees strictly adhere to the standards and regulations of cleanliness