Roles & Responsibilities
· Prepares ingredients by following recipes;slicing, cutting, chopping, mincing, stirring,whipping, and mixing ingredients; adding seasonings; verifying taste; plating meals.
· Completes hot meal preparation by grilling,sautéing, roasting, frying, and broilingingredients and assembling and refrigerating cold ingredients.
· Adheres to proper food handling, sanitation, and safety procedures;maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required and maintains appropriate dating, labelling and rotation of all food items.
· Contributes to daily,holiday and theme menus in collaboration with supervisor.
· Maintains cleanliness and sanitation of equipment, food storage, and work areas.
· Completes cleaning according to daily and weekly schedules and dishwashing/pot washing.
· Listens to customer complaints and suggestions and resolves complaints.
· Implements suggestions within parameter of position and refers more complex concerns to supervisor.
· Participates in and/or contributes to programs,committees, or projects designed to improve quality of service
and employee productivity.
· Maintains clean work areas, utensils, and equipment.
· Develop new menu items while improvising the existing ones.
· Maintain and manage kitchen expenses, food cost, inventory and staffing within the budgetary limits.
· Able to cook north Indian food.
· Able to do shift work.
· Assisting with the preparation of food and the serving of all meals to customers.
· Supervising a team to ensure that the kitchen and service areas are clean and tidy.
· Ensuring all food and health and safety regulations are followed.
