Responsibilities:
- Design and curate Indian cuisine.
- Able to serve quality Northern and Southern Indian food at the required margin
- Producing quality and presentable Indian food for the outlet.
- Able to work on shifts.
- Creation of classic and traditional menu based on specific concepts.
- Cost and quality control.
- Good at numbers and planning.
- Work closely and efficiently with other departments to achieve company’s goals.
Requirements:
- Culinary education from recognised institutions.
- Experience in Indian cuisine fine dining .
- Good experience in big scale on-site catering.
- Knowledge and good understanding of hygiene, health and safety practices and regulations (HACCP, H&S regulations)
- Ability to plan and execute strategies to achieve company’s objectives.
- Have initiative, is hard working and able to lead the kitchens by him/herself.
- Knowledge of various Northern and Southern Indian cuisine
- Responsible for food preparation and cooking to standard operating procedures;
- Ensure smooth operations and allocation of duties within the kitchen;
- Ensure that all orders are fulfilled in a timely manner and to expected standards;
- Attend to kitchen-related duties stock- checking and inventory and ordering;
- Practice and ensure good hygiene and housekeeping standards within the kitchen;
- Ensure food is stored, prepare and presented in a safe and hygiene manner;
- Uphold high standards of food quality to ensure customer satisfaction.
- Able to work night shift and split shift
- Able to work ot on weekends and public holiday
- Must be able to work night shift and split shift
- Must be able to work extra hours or weekend if needed
