To prepare food from quality authentic Indian raw materials, herb and spices, cook Indian cuisine dishes and tandoor dishes in its traditional way.To.....
To prepare food from quality authentic Indian raw materials, herb and spices, cook Indian cuisine dishes and tandoor dishes in its traditional way.
To ensure that all the Indian food is freshly prepared, and the food standards are met.
Ensuring correct stock rotation procedures are followed which are laid out in the kitchen.
To be experienced in Indian, Chinese and South Indian Vegetarian cuisines.
He has to work together with the Head cook for introducing new dishes and menus.
He is to monitor and control stock levels and inventory which will be in his jurisdiction.
His task includes ensuring correct stock rotation and procedures are followed in the storage area as required by the mandate.
He is responsible for monitoring portion and waste control.
He is also required to cook for catering functions when needed.
He should have the capacity to work under pressure during an extremely busy period.
If food is finishing at the outlets on a busy day, he must be able to cook the same or similar items again if needed.
He is to process the UNIQUE curry taste for our customers, consistency is more important and all food should be perfected before leaving the kitchen. It should taste and be perfected prior to dispatch.
He must train new cooks & assist the cooks when the situation arises.
He is to contribute to the meeting with cooks on a weekly basis to discuss menus and production needs
To ensure the kitchen is cleaned every day and do the thorough cleaning once a week with team
He must do break shift, every day comes at 8am and leaves by 11am and come back at 5 pm & leaves at 10pm thus covering Breakfast, Lunch & Dinner production needs.
He has to do catering preparations and conduct the menu sampling for the guests.
To be creative in everyday cooking and to introduce new dishes and menus as menus as and when necessary.
Requirements- This is a full-time and permanent position and is required to be fulfilled by an experienced chef working in a similar industry.
Mandatory Requirements
He is required to work on weekends and public holidays and take off on a weekday.
