Chef Speak

'Keep the element of surprise'

Jubin Katar, corporate executive chef of standalone restaurant Lazeez Affaire, believes that the element of surprise is key to success, whether one is building a new kitchen team or innovating a menu. By Sanjeev Bhar

Jubin Katar

The success of any venture lies in the way its course is outlined to reach its final destination. This is the motto Jubin Katar believes in whenever he thinks of a new dish or a menu or for that matter, a new team for a restaurant outlet. "Food is definitely an art and therefore, the approach has to be delicate too. The delicate aspect brings about the best in food with the right kind of ingredients. But one thing that does all the magic is the surprise element," he says.

According to him, a professional chef is responsible to the owner of the establishment to keep operational costs to a minimum as much as to his loyal customers. He adds, "The challenge of a chef is to offer guests with the choices they expect from a standalone restaurant or a brand, according to the perception created in the market over a period of time."

This is the reason behind constant vigil over food and signature dishes of the restaurant. The style statement of a restaurant has to evolve constantly and the chef should derive it from their imagination. "Opening a new outlet makes it necessary to do a collective study of the prevailing market trend. The eating habits of people from various geographical regions differ and these considerations need to be taken into account," Katar says.

Menu selection and its pricing also depend upon the target clientele. The chef explains, "There has to be regard for food and that should be reflected through the constant urge to improve or improvise it to make it unique and pleasantly surprising. For example, a simple vegetarian kebab might not appear mouth-watering but with the addition of corn can give it a different texture and taste. The surprise element works well with customers."

This should not be restricted only to food. "Like menus, setting a new kitchen team is also vital to ensure that end results are good. Building teams at different restaurant outlets and supervising them through a designated senior helps. At special occasions, it is the chef's responsibility to assign details to the proper individuals who can man each station, according to special designated orders. Yet, the surprise tab often works better to keep kitchen staff alert and responsible," feels Katar.

Compromise on quality is not tolerable, but some liberty works wonders with a cap on it. The true outcome of good training can be articulated through isolated situations where sudden checks by senior subordinates ensures that the tasks are completed and with the right colours and flavours, concludes Katar.