-Planning and directing food preparation and culinary activities and having excellent culinary skills
- Manage other individuals, including caterers and servers, to keep the flow in the kitchen moving smoothly and to provide food to an event without problems.
-Having good knowledge of Vegetarian local cuisine and able to cook vegetarian, South Indian and Fusion dishes.
-Able to handle and manage big orders
-Able to setup Buffet independently
-Comply with nutrition and sanitation regulations and safety standards
-Estimating food requirements and food/manpower costs
-Experience in catering, able to cook for events with more than 2000 pax.
-Modifying menus or create new ones that meet quality standards
-Must possess driving class 3 licence
-Willing to work irregular hours, need to start work at 4 am
-Supervise kitchen staff’s activities
-Weekday off day only
-Other ad hoc duties assigned by senior chef
