· Roles & Responsibilities
· Works under the Head Chef at Halal Restaurant.
· Performs inventory and supply ordering duties, as well as assists in kitchen
· Preparation so that the Head chef can more easily cook meals.
· Preparation duties include mixing, chopping, grinding batter and basic cooking skills like tossing, frying, steaming.
- Completes hot meal preparation by grilling, sautéing, roasting, frying, and broiling ingredients and assembling and refrigerating cold ingredients.
· Clean and or insure the sanitary conditions and operating order of kitchen appliances, equipment, food storage areas and the kitchen itself.
· Purchase, verify quality and quantity of food and kitchen supplies required for daily activities and various functions.
· Estimate the amount and kind of food to be purchased, taking into account the nature of the function and the number of guests.
· Plan, budget, provision and maintain inventory.
· Understands South Indian Vegetarian cooking and ingredients. At least little bit like Dosai, Idli, Vadai
· Should be willing to work in a fast paced environment especially when the business demands are high.
· Handling multiple food orders at one time
· MUST be a team player and be willing to help out where ever necessary in the kitchen sometimes when other members are unwell or not able to come
· Will also be responsible for keeping all the live cooking areas clean and tidy
- Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.
