Job Description

JOB DESCRIPTION

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Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications To cook different varieties of North, South Indian Dishes and including Bangladeshi dishes is a must South Indian Dishes: different types of Briyanis, dosai, chutneys, pratas, South Indian Meals, etc North Indian Dishes: Tandoori items, Naans items, Chappati, North Indian Meals etc Indian and Bangladesh Traditional hot drinks, snacks delights and deserts such as Gulab jamon, Raskulla, payasam, Rasgolla, sandesh, chomchom etc Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes Construct menus with new or existing culinary creations ensuring variety and quality of the servings Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management Taking stocks and liaise with the purchase & catering managers to ensure the adequate food items are available to produce the appropriate menu items Storage of raw materials and ingredients and ensure that all the food storage and preparation of all food items meet the temperature guidelines. Check the quality of raw and cooked food products to ensure that the standards are met Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.

JOB REQUIREMENTS

Diploma/Degree 5 years of hands on cooking experience in a Bangladeshi or Indian (North & South) Kitchen Preferably with experience in Indian/Bangladesh Restaurant/Catering industry and handling in high volume service operations Highly skilled in cooking techniques and comprehensive knowledge of both Indian cuisines and Bangladeshi cuisines Understand Indian and Bangladeshi Food culture and techniques Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian / Bangladeshi dishes in a traditional way Able to cook for atleast 500 to 1000 pax on a daily basis Hands-on experience with various kitchen equipment (e.g. Hot Plate and Thandoor) Must have knowledge to control storage room temperatures for frozen/fresh meat products, vegetables etc Able to withstand considerable exterior noise and extreme temperature fluctuations in kitchen area Must be able to work on weekends and public holidays if necessary and able to do overtime whenever required Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes. * Ability to thrive in a fast-paced environment and complete tasks responsibly and multi tasking is required