RESTAURANT CAPTAIN AND COOK

• Develop and curate innovative and appealing menus, considering dietary preferences and seasonal ingredients

. Must need to work on weekends and public holidays

. Preparation of menus relevant to a diversity of clients

. Ordering and stock control of food and related items

. Participating in the development of training and appraisal of kitchen staff

. Preparation and cooking of food for clients

. Maintain a clean and tidy kitchen

. Ensure the maintenance of kitchen equipment and report any breakdown

. Ensure kitchen security at all times

. Adhere to all policies

. Health and Safety at Work

. Environmental Health Regulations

. Care Home Safety Policy

. Able to work rotating shift

. Able to work early morning & late night whenever required

. Willing to work long hours whenever required

. Perform other duties as assigned by management

. Daily operations of the kitchen including production, preparation & presentation.

. Ensure all items of highest quality at all times.

. Efficient management of food costs & wastage.

. Maximizing the overall food & beverage department profit.

. Quality levels of production including cleanliness, sanitation & hygiene.

. Creative menu planning on a timely basis

. In-charge of the kitchen

. Monitor kitchen flow

. Procurement & purchasing

. Staffing & timetable

. Daily operations of the kitchen including production, preparation & presentation.

. Ensure all items of highest quality at all times.

. Efficient management of food costs & wastage.

. Maximizing the overall food & beverage department profit.

. Quality levels of production including cleanliness, sanitation & hygiene

. Creative menu planning on a timely basis

. Must need to know how to cook the following items

. Idli, Dosa, Pongal, Vadai, Poori Masal & Parotta

. Fish Molee. Famous in South India

. Kerala Karimeen Fry.

. Aila Curry.

. Prawns Kuzhambu.

. Kheema with Coconut Curry

. Chicken Roast.

. Payyoli Chicken Fry.

. Chettinadu Chicken

. Crab (Small and Big Size)

. Mutton Biriyani

. Chicken Biriyani

. Egg Biriyani

. Prawn Biriyani

. hettinad Dry Pepper Chicken,

. Chettinad Kozhi Kuzhambu,

. Spicy Chettinad Fish Fry Recipe

. Chettinad Mutton Chops Kuzhambu Recipe

. Chettinad Nandu Varuval Recipe

. Thalapakkati Style Chicken Biryani

. Mutton Chukka Varuval

. Chicken Ghee Roast

. Chettinad Chicken Kuzhambu

. Small Variety Fish Fry

. Boondhi Raita

. Boiled Egg

. Fruit Custard

. Weigh, measure, mix and prep ingredients according to recipes.

. Steam, grill, boil, bake or fry meats, fish, vegetables, and other ingredients.

. Check food and ingredients for freshness.

. Arrange and garnish dishes.

. Work well under pressure and within the time limit.

. Ensure that kitchen area, equipment and utensils are cleaned

• Lead and manage kitchen staff, including hiring, training, and scheduling
• Ensure all dishes are prepared and presented to meet the highest quality standards
• Collaborate with suppliers to source fresh and high-quality ingredients
• Monitor kitchen operations to ensure compliance with health and safety regulations
• Create and implement new recipes and culinary techniques
• Manage inventory, control costs, and optimize kitchen efficiency
• Maintain a clean and organized kitchen environment, overseeing equipment maintenance
• Stay informed about culinary trends and incorporate new ideas into the menu
• Kitchen Management: Supervise daily kitchen activities, including food preparation, plating, and presentation, to ensure efficiency and high standards.
• Staff Leadership: Manage, train, and inspire the kitchen staff, fostering teamwork and maintaining a positive work environment.
• Inventory & Supplies: Oversee the ordering, storage, and inventory control of ingredients to ensure freshness and quality while effectively managing costs.
• Menu Planning: Collaborate with the Executive Chef on menu development and updates, incorporating seasonal ingredients and customer preferences.
• Compliance: Ensure that health, safety, and sanitation standards are met in all aspects of food preparation and kitchen operations.
• Cost Control: Monitor and manage kitchen expenses, including food costs and waste reduction, to contribute to profitability.