CHEF

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 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 Purchase Department for Acquisition of Needed Goods and Services

. Interacts with Guests to Obtain Feedback on Food Quality, Presentation and Service Levels

. Development of Training and Appraisal of Kitchen Staff

Requirements:

. Should have 2 years experience in North Indian, South Indian, and Indo Chinese Cuisine in similar size or larger size operation.

. Should be able to create Innovative Authentic North and South Indian Recipes for Restaurant 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