Chef de Cuisine

Job Description & Requirements

Roles & Responsibilities

. Preparation of tasty and authentic north & south Indian, Indo Chinese cuisine, and diversity of menus

. Plan and direct food preparation and culinary activities

. Modify menus or create new ones that meet quality standards

. Create innovative menus and food presentations, develop seasonal menus and party menus

. .Prepare a variety of Indian recipes including snacks and desserts

. Ensure high standards of hygiene and food quality, stock control of food and related items

. Maintain records and manage food costing within budgets

. Maintain kitchen safety, clean and tidy kitchen

. Should work shifts and be able to work on weekends and public holidays

. Follows proper handling and right temperature of all food products

. coordinates with the purchasing department for the acquisition of needed goods and services

. To work within food budgets

. Interacts with guests to obtain feedback on food quality, presentation, and service levels

. Development of training and appraisal of kitchen staff

Requirements:

. Bachelor degree in hotel management

. Should have a solid 6 years experience in north Indian, south Indian, and Indo-Chinese cuisine in similar size or larger size operation.

. And should be able to create innovative authentic north and south Indian recipes for restaurants and parties

. Hands-on experience with various kitchen equipments. (e.g. thandoori, kadai and dosa kal etc,.)

. Works quickly and accurately during busy periods, such as weekends and evenings

. Excellent communication and organization skills