Job Description

JOB DESCRIPTION: * To cook and prepare South Indian Dishes: different types of Briyanis, thosai (all types), idly, poori, upma, chutneys, sambars, pratas, South Indian Meals, etc * To cook and p JOB DESCRIPTION : To cook and prepare South Indian Dishes: different types of Briyanis, thosai (all types), idly, poori, upma, chutneys, sambars, pratas, South Indian Meals, etc To cook and prepare North Indian Dishes: Tandoori items, Naans items, Chappati, khichadi, Palak Panneer, North Indian Meals etc Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Carrot halwa, Raskulla, payasam, bajji, samosa chaats, bonda, pakkoda, indian soup etc Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management Able to introduce new menu's every three months to change customer tastes and to give new variety for repeated customers Seek to ensure at all times that customers have the best experience possible Demonstrate safe handling of foods adhering to regulatory requirements including, preparation, marination, packing and sealing, and freezing techniques Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area. Ensure timely and safe production of cooked foods, adhering to regulatory requirements (FSA, WSHA, etc) Maintain recipe standards and timely dishing out of menu items in a fast-paced environment and able to cover stations from other cooks/preparers in their absence Follow Food & Beverage Safety and Hygiene policies and procedures and ensure proper storage methods JOB REQUIREMENTS : Diploma/Degree Minimum of atleast 4 - 5 years of culinary working experience in Indian kitchen Preferably with experience in an Indian (North & South) Restaurant/Catering industry and handling in high volume service operations Able to cook and prepare all South Indian / North Indian dishes inclusive of breakfast, lunch and dinner items Must be able to work rotating shifts/split shifts and work on weekends and public holidays if necessary (off days on weekday) Must be able to stand for long hours and work for extended hours Highly skilled in cooking techniques and comprehensive knowledge of North & South Indian Traditional Authentic cuisines (Vegetarian & Non-Vegetarian) Experience in cooking different types of South Indian Dishes (ie Pot Rice 'Satti Soru') and North Indian Dishes including Indian beverages and snacks Skilled in prata making and able to cook different varieties of pratas with the speed of restaurant requirements Able to cook in small and large quantities without compromising on taste and quality. Work with large kitchen equipment and mixers. Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way Hands-on experience with various kitchen equipment (e.g. Hot Plate, Thandoor, etc) Must have knowledge to control storage room temperatures for frozen/fresh meat products, vegetables etc Ability to thrive in a fast-paced environment and complete tasks responsibly