Control and direct the food preparation process and any other relative activities
Ensure daily opening and closing duties in the outlet are properly executed
Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
Supervision of food preparation and food production to ensure food quality standards are met company SOP
Approve and “polish” dishes before they reach the customer
Plan orders of equipment or ingredients according to identified shortages
Arrange for repairs when necessary
Manage stock levels of food and other related utensils and cutleries
Remedy any problems or defects
Train and demonstrate cooking techniques and proper equipment usage to staff
Be fully in charge of hiring, managing and training kitchen staff
Oversee the work of subordinates
Estimate staff’s workload and compensations
Maintain records of payroll and attendance
Comply with nutrition and sanitation regulations and safety standards
Foster a climate of cooperation and respect between co-oworkers
Maintenance of restaurant equipment
Responsible for employee's performance and discipline
Job Requirements
Specialize in Indian cuisines, including traditional dishes. Demonstrate advanced dry heat cooking techniques, seasoning techniques, knife skills and food presentation skills
Fully responsible for taste, quality and hygiene of the food produced.
Able to do split shift and work on weekends and public holidays
Able to multi-task, adapt to fast paced environment and work under pressure
Uphold excellent food hygiene and kitchen safety practices
