Job Summary
The Head Chef (Indian Cuisine) oversees the daily operations of the Indian kitchen, ensuring that all food items is prepared and presented in accordance with the Hotel's standardized menu guidelines.
Key Responsibilities
- Supervise the Indian kitchen in the preparation and presentation of all food items in accordance with the hotel’s SOPs and standardized menu guidelines
- Monitor regular standards of production to ensure highest level of quality
- Monitor all aspects pertaining to the control of the hotel’s food cost
- Participate in drafting of concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them whenever practical
- Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per requirements at all times
- Ensure consistent on the job training session for culinary colleagues and promote healthy and safety
Key Requirements
- Minimum 6 years of related experience
- Have good knowledge and skills in Indian cuisine
- Able to cook authentic South Indian delicacies
- Possess passion and pride for delighting guests with food
- Possess good interpersonal skills, team player and positive attitude
- Able to work rotating shifts and on weekend and public holidays
- Able to multitask and thrive in a high pressure and fast-paced working environment
