Job Description
Location: 6671 Las Vegas Blvd S, Suite A116, Las Vegas, NV 89119 Position Title: Executive Chef (HGD01) Job Description: Responsible for planning, developing, and executing authentic Indian and Indo-fusion menus covering regional cuisines such as North Indian, South Indian, Mughlai, and coastal styles. Oversee all aspects of kitchen operations, including recipe creation, food production, quality assurance, and cost control. Develop and standardize recipes ensuring consistency in taste, texture, and presentation across the restaurants offerings. Supervise and coordinate the activities of sous chefs, line cooks, and prep staff. Train employees in proper food preparation, plating, and safety procedures. Monitor performance and enforce high standards of kitchen efficiency and hygiene. Select and maintain relationships with suppliers to source premium ingredients and specialty Indian spices. Manage food and labor budgets, control inventory levels, and implement waste-reduction and cost-control procedures. Ensure compliance with all local and federal food safety, sanitation, and occupational health standards. Introduce modern culinary equipment and techniques (including sous-vide, tandoor optimization, and fusion plating) to improve food quality and kitchen efficiency. Collaborate with management on menu pricing, seasonal specials, and catering menus. Analyze guest feedback and operational data to refine recipes and maintain brand standards. Multiple Positions Available. Job Requirements: Education: No specific degree required. Experience: Ten (10) years of progressive experience in the occupation of Chef Email resume with cover letter to; Job HGD01; EOE
