Job Description

& Requirements

• Supervise all kitchen staff, assign duties as necessary, and responsible for the safe, smooth running of the restaurant.
• Maintain effective communication within the kitchen and are responsive to staff suggestions and concerns, and work to resolve problems.
• Maintain effective working relationship with the front line as well as the management.
• Complete daily food orders based on projected levels of business flow.
• Working out and implementing standard operating procedures for kitchen operations and ensure that standard operating procedures are adhered to.
• Ensure the cleanliness of all areas and aspects of the kitchen, food storage areas, including proper rotation of all ingredients to prevent food waste.
• Ensure consistency and high quality of all products, maintenance and monitoring of safety standards for all outlets.
• Implementing and enforcing quality control and tracking programs to meet quality objectives.
• Determining and implementing improvements to the production process
• Analysis of production and quality control to detect and correct problems.
• Ensures that all recipes, food preparations and presentations meet the standard procedures and guidelines for all outlets.
• Ensure temperature records and food labeling is maintained and up to date.
• Monitor inventory level and condition of Equipment.
• Maintain product levels through purchasing, receiving and inventory control.
• Food cost analysis of new menu items.
• Complete daily food orders based on projected levels of business flow.
• Perform any other duties as and when assigned.

• Work on menu development, better the present production concepts and formulate new recipes to cater to different demands of the restaurants.
• Execute product presentations and samplings.
• Refine and improve existing menu item recipes and processes.
• Test product rollout training, quality control, and measurement.
• Support marketing with menu item descriptions and food production/styling for photo shoots.
• Train the kitchen the preparation of the new items
• At least 5 years of experience as a Head cook or a similar role.
• Ability to adapt to the outlet in all areas where necessary.
• Enjoy the hospitality and lifestyle scene, are immersed in it, believe in it and want to work to improve it in short, you are here for the long run.
• Excellent use of various cooking methods, ingredients, equipment, tools and processes.
• Ability to multitask and work efficiently under pressure.
• Knowledge of best cooking practices - You get joy from cooking, enjoy the hospitality and lifestyle scene, are immersed in it, believe in it and want to work to improve it.
• A positive problem solver with a can-do! attitude. You genuinely care for your team and guest experience and spare no expense at getting the best for both.
• Possess superior time management skills and enjoy working as a team
• Able to start working immediately.
• Ability in dividing responsibilities and monitoring progress
• Outstanding communication (Tamil & English) and leadership skills
• Up-to-date with culinary trends and optimized kitchen processes
• Good understanding of useful computer programs (MS Office, restaurant management software, POS)
• Credentials in health and safety training
• Minimum Bachelor in hotel management & catering science
• At least 5 years of relevant working experience in Restaurant
• Flexible and adaptable to different working locations
• Creative with an eye for detail
• Enjoys planning, organizing and problem-solving
• Willing to work shift hours, weekends and Public Holidays
• Good communication and interpersonal skills