Roles & Responsibilities
Able to cook Pakistani & North INDIAN CUISINES AND MALAY CUISINES
SUCH AS PRATA, MURTABAK, THOSAI, Roti, Naan,Tandoori, kebab, BRIYANI.
Must have experience to handle essential Pakistani kitchen equipment such as clay tandoor
Able to make indian Kebabs and Tandoori snacks and chapati / Roti
Able to work Non-Aircon area and food stall
Cook and prepare all types of kebabs, starters, hot plate breads and chapatti
Maintaining inventory list, and stock management
Ordering food ingredients from suppliers
Planning of weekly schedule
Training and coaching of staff, handling of staff issues and assisting in evaluating of staff
Prepare maintenance report, food loss report
Capacity to work under pressure during the extremely busy period.
To introduce new dishes and menus.
To ensure that all the dishes are freshly prepared and the food standards are met.
Plan and arrange ingredients for next day preparation and orders.
Need to understand the customer requirements, as per order.
Ensure that food comes out simultaneously, in high quality and in a timely fashion which is compliant with established standards.
Plans food production to coordinate with meal serving hours so that the standards of excellence, quality, temperature and appearance of food are maintained at all times.
Cook menu items in cooperation with the rest of the kitchen team.
Stores all food properly and safely, marking the date and item.
Maintain a prepared, clean and sanitary work area at all times; clean and maintain equipment used in food preparation.
Manage kitchen staff and coordinate food orders
Supervise food prep and cooking
Check food plating and temperature
Establish portion sizes
Schedule kitchen staff shifts
Price menu items in collaboration with the Restaurant Manager
Order food supplies and kitchen equipment, as needed
Train kitchen staff on prep work and food plating techniques
Store food products in compliance with safety practices (e.g. in refrigerators)
Organized and able to keep on top of multiple orders
A team player
