PAPPE Indian Restaurant, located in the heart of Washington, D.C., is renowned for its authentic Indian cuisine and warm hospitality. We are on a mission to deliver an unforgettable dining experience, and we are looking for dedicated chef to join our team. If you have a passion for excellent service, a love for Indian cuisine, and a commitment to creating memorable moments for our guests, we want you to be a part of our PAPPE family.
Responsibilities will include but are not limited to: 

• Menu Development: Create innovative and appealing menus that align with the restaurant's concept, target audience, and seasonal ingredients. Develop new dishes while also ensuring the consistency and quality of existing menu items.
• Kitchen Management: Oversee all aspects of kitchen operations, including food preparation, cooking, and plating. Responsible for weekly staff schedules, daily ordering, and food planning. Maintain high standards of cleanliness, organization, and food safety in compliance with health regulations.
• Team Leadership: Lead and motivate the kitchen staff, including line cooks,prep cooks and dish washers. Delegate tasks effectively, provide guidance and training, and foster a positive work environment conducive to creativity and collaboration.
• Inventory Management: Monitor inventory levels of food and kitchen supplies, and place orders as needed to ensure adequate stock levels while minimizing waste. Implement cost-control measures to optimize food costs and maximize profitability.
• Quality Control: Conduct regular inspections of food quality, presentation, and portion sizes to uphold the restaurant's standards of excellence. Address any issues promptly and implement corrective actions as necessary.
• Culinary Creativity: Stay updated on culinary trends, techniques, and ingredients to continually evolve and enhance the menu offerings. Experiment with new flavors, cooking methods, and plating designs to keep the menu fresh and exciting.
• Customer Satisfaction: Work closely with front-of-house team to ensure a seamless dining experience for every guest. Respond to customer feedback and strive to exceed their expectations by delivering exceptional food and service.
• Health and Safety Compliance: Ensure that all kitchen operations adhere to health and safety regulations, including proper food handling, storage, and sanitation practices. Conduct regular training sessions to reinforce compliance and promote a culture of safety among kitchen staff.
• Budgeting and Financial Management: Collaborate with restaurant management to develop budgets for food costs, labor expenses, and other kitchen-related expenditures. Monitor expenses closely and identify opportunities to improve efficiency and profitability.
• Collaboration: Maintain open communication with restaurant management, including the Executive Chef, General Manager, events coordinator and other department heads. Collaborate on special events, catering, promotions, and menu changes to support the overall success of the restaurant.