Candidate must know cooking of Chicken Tikka, Tandoori chicken, Butter Chicken, Naan, Tandoori Roti, Panner butter masala, Bhatura, Channa masala, Aloo Prata, Gobi Prata, Chilli chicken, Chilli paneer
. To perform cooking duties in a non-aircon F&B working environment.
. Assist the head chef in daily kitchen operation
. Cutting, steaming, frying, etc.
. Washing and handling raw materials such as vegetable, seafood, pork, poultry, beef, etc.
. Periodically cleaning & maintenance of fridge, freezer, cooking area, exhaust hood, drainage, etc.
. Periodically review menu with the management and design new promotion dishes
. Other ad hoc duties assigned by the management
. Relevant experience
. Able to get along with team members
. Needs to work on split shift daily
. Needs to work on weekends & public holidays
. OT may be required with short notice to cover other colleagues’ MC or leaves
. Construct menus with new or existing culinary creations ensuring the variety and quality of the servings
· Handling daily food preparation and ensuring that restaurant orders are prepared according to the recipes.
· Ability to prepare food quickly in a fast paced environment.
Profound knowledge of South and North Indian Vegetarian and Non-Vegetarian Cuisine is a must.
· Being able to come up with own recipes and ideas to improve the menu selection.
Taking directions well and being able to replicate the restaurant dishes according to the recipes provided.
· Knowledge in food preparation for event catering would be advantageous to this role.
. Plan orders of equipment or ingredients according to identified shortages
. Proven min 2 years to 5 years experience as a chef
. Exceptional proven ability of kitchen management
. Ability in dividing responsibilities and monitoring progress
. Outstanding communication and leadership skills
. Up-to-date with culinary trends and optimized kitchen processes
. Check freshness of food and ingredients
. Supervise and coordinate activities of cooks and other food preparation workers
. Develop recipes and determine how to present the food
. Plan menus and ensure uniform serving sizes and quality of meals
. Inspect supplies, equipment, and work areas for cleanliness and functionality
. Control and direct the food preparation process and any other relative activities
