Job Responsibilities:
- Design and curate Indian cuisine on weekly basis
- Able to serve quality Northern and Southern Indian food at the required margin
- Producing quality and presentable Indian food for the units
- Creation of classic and traditional menu based on specific concepts
- Cost and quality control
- Any ad hoc duties assign by the management
Requirements:
- Minimum a professional certificate/ NITEC with at least 3 years of relevant work experience in the related field
- Experience in big scale cooking
- Ability to plan and execute strategies to achieve company’s objectives.
- Have initiative, is hard working and able to lead the kitchens by him/herself
- Knowledge of various Northern and Southern Indian cuisine
