Executive Chef

Works under the supervision of the chef de cuisine and company director

- Cook both South Indian and North Indian food

- Support head chef in superwising over all kitchen

- Performs inventory and supply ordering duties, as well as assists in kitchen preparation so that the Head chef can more easily cook meals.

- Support duties include mixing, chopping, grinding batter and basic cooking skills like tossing, frying, steaming.

- Clean and or insure the sanitary conditions and operating order of kitchen appliances, equipment, food storage areas and the kitchen itself.

- Support in purchase, verify quality and quantity of food and kitchen supplies required for daily activities and various functions.

- Work with chef to estimate the amount and kind of food to be purchased, taking into account the nature of the function and the number of guests.

- Understands Indian Vegetarian cooking and ingredients. At least little bit like Dosai, Idli, Vadai, Briyani, Naan, curry, should be able to cook prata and dough

- Should be willing to work in a fast paced environment especially when the business demands are high.

-MUST be a team player and be willing to help out where ever necessary in the kitchen sometimes when other members are unwell or not able to come

- Will also be responsible for keeping all the live cooking areas clean and tidy

. Hot Environment.