Controlling and directing the food preparation process
Managing and working closely with other Chefs of all levels
Creating menu items, recipes and developing dishes ensuring variety and quality
Able to cook Vegetarian, South Indian and Fusion dishes is a must as its part of the restaurant main dishes.
Able to cook for events with more than 2000 pax as restaurant does a lot of catering.
Determining food inventory needs, stocking and ordering
Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
Being responsible for health and safety and food hygiene practices
Excellent knowledge of all sections
Ability to produce excellent high-quality food
Good oral communication
Team management skills
High level of attention to detail
Good level of numeracy
Enthusiasm to develop your own skills and knowledge plus those around you
Adaptability to change and willingness to embrace new ideas and processes
Positive and approachable manner
Team player qualities
Able to start work by 3am and irregular off days.
