Job Description

Responsibility： As a Master Chef, needs to lead the entire kitchen team to complete tasks within a limited time. Have rich experience and properly handle all ingredients including: salad, soup, fish, meat, vegetables, desserts or other food seasoning and cooking.

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• Arrange for equipment purchases or repairs.

• Check the quality of raw or cooked food products to ensure that standards are met.

• Check the quantity and quality of received products.

• Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.

• Determine how food should be presented and create decorative food displays.

• Determine production schedules and staff requirements necessary to ensure timely delivery of services.

• Inspect supplies, equipment, or work areas to ensure conformance to established standards.

• Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.

• Monitor sanitation practices to ensure that employees follow standards and regulations.

• Order or requisition food or other supplies needed to ensure efficient operation.

• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

• Supervise or coordinate activities of cooks or workers engaged in food preparation.

• Demonstrate new cooking techniques or equipment to staff.

• Estimate amounts and costs of required supplies, such as food and ingredients.

• Meet with sales representatives to negotiate prices or order supplies.

• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.

• Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.

• Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.

• Recruit and hire staff, such as cooks and other kitchen workers.

• Plan, direct, or supervise food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel.

• Record production or operational data on specified forms.

• Able to cook Traditional North India Food, targeting with North India Customer.

• Able to work rotate shift, weekend and public holiday.

• At least 2 Year(s) of working experience and have experience in the related field is required for this position.

• Candidate must possess at least higher Education/ Diploma/ Degree in any field.

• Strong leadership skills and management competencies.

• Strategic & critical thinking as well as decision-making and negotiation skills.

• Able to adapt, prioritize, exercise initiative, manage pressure, multi task and work independently.

• Excellent organizational and coordination skills, including communication and interpersonal skills to deal with a diverse spectrum of people.

• Time management/ meticulous and mature in work.