Job Description

Roles & Responsibilities

Preparation of Tasty and Authentic North & South Indian, Indo Chinese Cuisine and Diversity of Menus Plan and Direct Food Preparation and Culinary Activities Modify Menus or Create New Ones that Meet Quality Standards Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus Prepare Variety of Indian Recipes Including Snacks and Desserts Ensure High Standards of Hygiene and Food Quality, Stock Control of Food and Related Items Maintain Records and Manage Food Costing Within Budgets Maintain Kitchen Safety, Clean and Tidy Kitchen Should Work Shifts and be Able to Work on Weekends and Public Holidays Follows Proper Handling and Right Temperature of all Food Products Coordinates with the Purchase Department for Acquisition of Needed Goods and Services Interacts with Guests to Obtain Feedback on Food Quality, Presentation and Service Levels Development of Training and Appraisal of Kitchen Staff

Requirements:

Should have 2 years' experience in North Indian, South Indian, and Indo Chinese Cuisine in similar size or larger size operation. Should be able to create Innovative Authentic North and South Indian Recipes for Restaurant and Parties Hands-on experience with various kitchen equipments. (e.g. Thandoori, Kadai and Dosa Kal etc,.) Works quickly and accurately during busy periods, such as Weekends and Evenings * Excellent communication and organization skills