JOB DESCRIPTIONS:
- Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
- To cook and prepare different varieties of North, South Indian Dishes inclusive of breakfast, lunch and dinner items
- Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
- Prepare culinary dishes and meals as per orders and ensure that it is ready at the right time for packing
- Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business
- Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
- Check the quality of raw and cooked food products to ensure that the standards are met
- Ensure highest levels of guest satisfaction, quality, operating and food costing on an ongoing basis
- Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
- Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area
- Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.
JOB REQUIREMENTS:
- Diploma/Degree
- Minimum of atleast 4 years of culinary working experience in Indian kitchen
- Preferably with experience in an Indian (North & South) Restaurant/Catering industry and handling in high volume service operations
- Able to cook for atleast 500 to 1000 pax on a daily basis
- Able to cook and prepare all South Indian / North Indian dishes inclusive of breakfast, lunch and dinner items
- Must be able to work rotating shifts/split shifts and work on weekends and public holidays if necessary (off days on weekday)
- Must be able to stand for long hours and work for extended hours
- Highly skilled in cooking techniques and comprehensive knowledge of North & South Indian Traditional Authentic cuisines (Vegetarian & Non-Vegetarian)
- Experience in cooking different types of South Indian Dishes (ie Pot Rice “Satti Soru”) and North Indian Dishes including Indian beverages and snacks
- Skilled in prata making and able to cook different varieties of pratas with the speed of restaurant requirements
- Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way
- Hands-on experience with various kitchen equipment (e.g. Hot Plate, Thandoor, etc)
- Must have knowledge to control storage room temperatures for frozen/fresh meat products, vegetables etc
- Ability to thrive in a fast-paced environment and complete tasks responsibly
