Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
Manage the day-to-day production of cooked-food preparations, while taking into account customer delivery requirements, food safety standards, and cost implications.
Develop and implement production processes to optimize the use of raw materials while producing high quality and cost-effective cooked-food preparations
Ensure the preparation of food is in accordance with customer standards, nutritional guidelines, and health regulations.
Monitor daily production, taking into account raw material quality, machine hygiene, and product quality, and plan corrective actions if needed.
Assist with the development of menus, recipes, costing, and nutritional information for all products.
Monitor the waste management for the kitchen and ensure that safety, cleanliness, and food-handling regulations are always observed
Lead a team of cooks and kitchen staff and supervise their work in order to ensure a high-quality standard of food throughout production.
Develop new menu items in collaboration with the food product developers.
Monitor the equipment to ensure it is in safe operational condition.
Construct menus with new or existing culinary creations ensuring variety and quality of the servings
Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.
JOB REQUIREMENTS:
Minimum Bachelors Degree is required.
4 years of hands on cooking experience in Indian Kitchen
Previous experience in making cooked-food preparations (e.g. frozen dinners)
Preferable with experience in a prepared foods or manufacturing setting and handle high volume service
Knowledge of all facets of the production process from start to finish.
Working knowledge of product ingredient composition and nutrition values.
Ability to work under pressure, juggle multiple tasks, and handle any related issues related to production.
Knowledgeable about properties and usage of herbs and spices in food preparation
Willingness to experiment with local ingredients, international flavors, and new recipes
Hands-on experience with various kitchen equipment
Must be able to work on weekends and public holidays if necessary
Must be able to do overtime whenever required.
Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.
Ability to thrive in a fast-paced environment and complete tasks responsibly and multi Tasking is required
Maintain workplace safety and health policies and procedures
