JOB DESCRIPTION CHEF
Able to prepare the South Indian cuisine and North Indian cuisine
Able to do bulk cooking for catering
Recommend new dishes in South and North Indian cuisine
New south Indian & North Indian food Recipes and menus
Must know how to cook Vegetarian dishes and Non vegetarian dishes.
Experience in making Indian Desserts and Snacks
All Round in Tandoori dishes and south Indian dishes vegetarian and Non Vegetarian
Minimum seven years’ experience
Able to work in weekends and public holidays.
Able to do bulk cooking for wedding catering.
Bulk cooking for catering
Prepares and posts daily work assignment sheets based on menu and staff duty roster; assigns cooking or food preparation tasks to lower level cooks and food service workers; sees that food is prepared according to standard recipes and institutional practices; instructs staff in proper food preparation techniques; ...
Extend recipes to facility population requirements.
Fill pre-preparation and inventory pull sheets before every meal.
Orient and train program for inmate workers.
Stick to sanitation and safety program.
Display good communication and human relation skills as per Food Service Manager’s directions.
Support manager to manage high level of good client relations.
Develop and set up local procedures for receipt, check and food and non-food issue.
Cook varied regular and special diet foods for balanced healthy diet.
Prepare meat, fish, poultry, vegetables and Fish, soups, gravies, sauces and desserts.
Use varied kitchen equipment in large quantity food production.
Conduct administrative and human resource management functions with supervised staff.
Offer advice, counsel and instruction to staff members.
Handle disciplinary measures appropriate to authority delegated.
Execute Equal Employment Opportunity policies and program.
Oversee food preparation for adherence to quality standards.
Extend recipes to facility population requirements.
Fill pre-preparation and inventory pull sheets before every meal.
Orient and train program for inmate workers.
Stick to sanitation and safety program.
Display good communication and human relation skills as per Food Service Manager’s directions.
Support manager to manage high level of good client relations.
Develop and set up local procedures for receipt, check and food and non-food issue.
Cook varied regular and special diet foods for balanced healthy diet.
Prepare meat, fish, poultry, vegetables and shellfish, soups, gravies, sauces and desserts.
Use varied kitchen equipment in large quantity food production.
Conduct administrative and human resource management functions with supervised staff.
Offer advice, counsel and instruction to staff members.
Handle disciplinary measures appropriate to authority delegated.
Execute Equal Employment Opportunity policies and program.
Oversee food preparation for adherence to quality standards.
