Roles & Responsibilities
· Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards
· Staying up-to-date with culinary trends and kitchen processes
· Dealing with suppliers and ensuring that they supply quality goods at affordable prices
· Managing the inventory and ordering stock as needed
· Overseeing the maintenance of kitchen equipment and organising repairs when needed
· Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary
· Developing new dishes and overhauling menus to attract more clientele
· Ensuring that guests receive excellent service and enjoy their culinary experience
· Preparation of Tasty and Authentic North & South Indian, Indo Chinese Cuisine and Diversity of Menus
· Plan and Direct Food Preparation and Culinary Activities
· Modify Menus or Create New Ones that Meet Quality Standards
· Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus
· Ensure High Standards of Hygiene and Food Quality, Stock Control of Food and Related Items
· Maintain Records and Manage Food Costing Within Budgets
· Follows Proper Handling and Right Temperature of all Food Products
· Coordinates with the Purchase Department for Acquisition of Needed Goods and Services
· Interacts with Guests to Obtain Feedback on Food Quality, Presentation and Service Levels
· Development of Training and Appraisal of Kitchen Staff
Requirements:
· Bachelor’s degree in Hotel Management
· Should have a solid 2 years’ experience in North Indian, South Indian, and Indo Chinese Cuisine in similar size or larger size operation.
· Should be able to create Innovative Authentic North and South Indian Recipes for Restaurant and Parties
· Hands-on experience with various kitchen equipments. (e.g. Thandoori, Kadai and Dosa Kal etc,.)