Candidate 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 restaurant operations in a sustainable and profitable manner. Candidate must be able to 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.
· Proven work experience and be well versed in both North and South Indian dishes
· Prepare authentic South Indian Dishes,Local Indian Dishes like varities of Murtabak, Roti john , Thosai,Mee goreng , Mee Kuah
· North Indian Dishes: Chapathi. Naan, Tandori Roti, Tandori chicken, Palak Panneer, Keema, Halo, Channa masala, Samosa, Etc.
· Able to handle/cook Large Quantities. Cooking Multi - Indian Cuisine and Malay Cusines in Large Volumes both in gravies, Soup and dried and also can able to do Nasi Padang, Mee Siam, Mee Rebus.
· Need to stock and manage Spices, dry and wet groceries, Fresh and Frozen meats 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;
§ Minimum experience of 7 years required
§ Added Advantage Proven work experience and be well versed in both North and South Indian dishes. Ideally able to tweet the dishes to fit the local taste too.
§ Able to work on weekends and public holidays
§ Able to do night shift
§ Ability to thrive in a high-pressure, fast-paced environment
§ Ability to work and stand for long hours
