The Chef is responsible for the day-to-day management of the kitchen. He/She is expected to ensure the highest standards of service. Food quality and presentation should achieve customer satisfaction as well as the operations in a sustainable and profitable manner. The chef is expected to create and revise recipes, seek out new ingredients, delegate kitchen tasks, stay up-to-date on current food trends and techniques, and ensure their kitchens adhere to all relevant local health department codes.
· The Chef, together with other kitchen staffs, is responsible for the smooth running of the kitchen operation.
· Proven work experience and be well versed in both North and South Indian dishes
. Expertise in Indian Dishes such as Roti prata, Chapathi. Naan, Tandori Roti, Biryani, varieties of side dishes and snacks are required.
· Able to handle/cook in Large Quantities for Caterings for at least 300 pax.
· Need to monitor stocks and manage Spices, dry and wet groceries.
· Ensuring Kitchen in clean and safe all times according to SFA Standard
· Ensuring Food safety
· Able to work in a Fast Pace Environment.
· Able to take over ad-hoc duties during a shortage of Manpower
