To cook and prepare South Indian Dishes: different types of Briyanis, thosai (all types), idly, poori, upma, chutneys, sambars, pratas, South Indian Meals, etc
To cook and prepare North Indian Dishes: Tandoori items, Naans items, Chappati, khichadi, Palak Panneer, North Indian Meals etc
Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Carrot halwa, Raskulla, payasam, bajji, samosa chaats, bonda, pakkoda, indian soup etc
Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
Able to introduce new menu's every three months to change customer tastes and to give new variety for repeated customers
Seek to ensure at all times that customers have the best experience possible
Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area.
Ensure compliance to regulatory of food safety, quality, health and hygiene standards of restaurant at all times
Follow Food & Beverage Safety and Hygiene policies and procedures and ensure proper storage methods
JOB REQUIREMENTS:
Diploma/Degree
Minimum of atleast 15 years of culinary working experience in Indian kitchen
Preferably with experience in an Indian (North & South) Restaurant/Catering industry and handling in high volume service operations
Able to cook for atleast 500 to 1000 pax on a daily basis
Able to cook and prepare all South Indian / North Indian dishes inclusive of breakfast, lunch and dinner items
Must be able to work rotating shifts/split shifts and work on weekends and public holidays if necessary (off days on weekday)
Must be able to stand for long hours and work for extended hours
Highly skilled in cooking techniques and comprehensive knowledge of North & South Indian Traditional Authentic cuisines (Vegetarian & Non-Vegetarian)
Experience in cooking different types of South Indian Dishes (ie Pot Rice Satti Soru) and North Indian Dishes including Indian beverages and snacks
Skilled in prata making and able to cook different varieties of pratas with the speed of restaurant requirements
Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way
Hands-on experience with various kitchen equipment (e.g. Hot Plate, Thandoor, etc)
Must have knowledge to control storage room temperatures for frozen/fresh meat products, vegetables etc
Ability to thrive in a fast-paced environment and complete tasks responsibly
