Job Description

JOB DESCRIPTION :

• 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 Bangladeshi dishes
• 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
• 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.

• Minimum 3-5 years of hands on cooking experience in a Bangladeshi or Indian (North & South) Kitchen
• Minimum GEC \'O\' level qualification
• 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 2500-3000 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