Roles & Responsibilities
- Cook and prepare South & North Indian Curries, starters, hot plate breads for dine in guests, take away and caterings
- Wash & Cut vegetables, meats, seafood and poultry.
- Marination’s, mise-en-place and set up all stock stations
- Ensure the food quality and the presentation.
- Ensure the prompt and speedy delivery of orders.
- Set up and manage Buffet Stations with all necessary supplies.
- Informing the Restaurant Managers and captains about the unavailability of certain run our dishes.
- Taking stocks and liaise with the purchase & catering managers to ensure the adequate food items are available to produce the appropriate menu items.
- Receiving goods after checking the quality and quantity.
- Storage of raw materials and ingredients and ensure that all the food storage and preparation of all food items meet the temperature guidelines.
- Check the quality of raw and cooked food products to ensure that the standards are met
- Ensure personal hygiene and safety requirements.
- Ensure the cleanliness of the kitchen, cooking utensils and equipment's.
- Monitor the performance of assistant chefs.
- Cook staff meals
