Job Purpose:
To handle daily kitchen operations, liaison with suppliers, menu development and maintain the set standards.
Responsibilities:
- Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating
- Oversee and organizes kitchen stock and ingredients
- Ensure a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance
- Keep cooking stations stocked, especially before and during prime operation hours
- Hire and train new kitchen employees to restaurant and kitchen standards
- Manage food and product ordering by keeping detailed records and minimises waste, work with existing systems to improve waste reduction and manage budgetary concerns
- Supervise all food preparation and presentation to ensure quality and restaurant standards
- Work with head chef to maintain kitchen organization, staff ability, and training opportunities
- Verify that food storage units all meet standards and are consistently well-managed
- Assist executive chef with menu creation
- Coordinate with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing
Requirements:
- Experience in the preparation of Indian fine-dining dishes is a must
- Thorough knowledge of wood fired cooking and Barbecue
- Understanding of progressive European/Indian/Japanese cuisine
- Excellent team player
- At least 3-5 years of relevant experience
- Analytical, independent and meticulous
- Excellent interpersonal and communications skills
- Ability to multi-task and work under tight reporting timeline
