Job Description

Check freshness of food and ingredients Develop recipes and determine how to present the food Inspect supplies, equipment and work areas for cleanliness and functionality Control and direct the food preparation process and any other activities Construct menus with new or existing culinary creations ensuring the variety and quality of the servings Plan orders of equipment or ingredients according to identified shortage Preparing authentic traditional South Indian Dishes Set menus in a fast-paced environment preparing and cooking dishes for daily Restaurant output and capable of handling large quantity cooking. Cooking multi-Indian cuisine in large volumes both in gravies and veggies. Cutting of vegetables for daily needed and dishwashing after cooking Managing cuisine cooks, responsible and supervising their daily routines and safety and personal hygiene. Ensuring kitchen and food safety and food ingredients of good quality. Goreng and Prata skills preferred Must be deft in moving around the kitchen and apt in multi-tasking. Carrying heavy items and materials at restaurant Giving training to restaurant staff and service crews Ordering groceries & vegetable Cleaning of the restaurant at the end of the day and before closing the restaurant

Requirements min 5 years to 7 years experience as a chef Exceptional proven ability of kitchen management Ability in dividing responsibilities and monitor progress Outstanding communication and leadership skills Must have exp in South and North-Indian food. Must have extensive experience in south Indian dishes. Able to work rotating shifts, weekends and public holidays