Chef

. Provide food services to all guests in a manner that is professional, efficient yet friendly

. Provide guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating

. Operate kitchen to maintain profitability and costs for the culinary operations

. Slightly modify recipes to meet customers needs and requests.

. Monitor food stock and place orders

. Ensure compliance with all health and safety regulations within the kitchen area able to cook local South Indian and Bengali Foods

. Monitor team's adherence to the organisation's food waste management Standard Operating Procedures