Job Description & Requirements
Roles & Responsibilities
Job Description:
The Chef is responsible for all day-to-day management of the restaurant, kitchen and catering requirements at the hotel, to ensure the highest standards of service delivery and customer satisfaction are achieved, as well as delivery of the hospitality operations in a sustainable and profitable manner. These highly skilled chefs 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 is responsible to assist chef & cook with smooth running of the kitchen operation.
· Proven work experience and be well versed in both North and South Indian dishes
. Indian Dishes: Chapathi. Naan, Tandori Roti, Palak Panneer,Channa masala, Samosa, Chaat items Etc.
· Able to handle/cook Large Quantities. Cooking Multi - Indian Cuisine in Large Volumes both in gravies.
· Need to stock and manage Spices, dry and wet groceries, Fresh and supervise mixtures
· Ensuring Kitchen in clean and safe all times according to SFA Standard
· Ensuring Food safety and Good Quality of Food and Its Ingredients
· Able to work in a Fast Pace Environment.
· Able to take over ad-hoc duties during a shortage of Manpower
· Able to work on Sunday and public holidays.
· Check on ingredients or look into replenishing ingredients on daily basis
· Maintain Kitchen Equipment’s and Machines.
· Maintain Stocks according to the requirement
Job Requirements;
- Bachelor's or Master degree in Hospitality Management, Business Administration, or related field.
- Minimum experience of 3 years required
- Added Advantage Proven work experience and be well versed in both North and South Indian dishes
- Able to work on weekends and public holidays
- Ability to thrive in a high-pressure environment
- Ability to work and stand for long hours
