Job Summary
Take charge of daily food preparation and assigned duties to meet restaurant standards and quality. Learn and cook new local dishes, specializing in South Indian, Chettinad, and Tandoori cuisines. Supervise junior chefs and coordinate tasks with the Sous Chef.
Responsibilities
- Prepare and cook South Indian, Chettinad, and Tandoori dishes to meet established quality and presentation standards
- Supervise and guide junior chefs and commis to ensure consistent food production and quality
- Coordinate daily kitchen tasks with the Sous Chef to maintain smooth operations
- Maintain full knowledge of menu items, recipes, production methods, and presentation standards to ensure consistency
- Apply proper food preservation techniques by handling all food products at correct temperatures
- Operate and maintain kitchen equipment, promptly reporting any malfunctions to ensure safety and efficiency
- Foster effective communication among kitchen staff to maintain a secure and friendly working environment
- Utilize expertise in menu creation to maintain food quality while controlling costs in a high-volume setting
- Uphold hygiene, safety standards, and correct use of kitchen equipment and utensils at all times
