INDIAN HEAD CHEF
Roles & Responsibilities
· Must be able to cook south and North Indian vegetarian and non-vegetarian foods
· To ensure that all Indian food is freshly prepared and met the food standards.
· Maintain quality of food and Manage food costing within the budget.
· Ordering and handling stock count is a plus.
· Must have food hygiene course certificate to comply with SFA requirements.
· Ability to work for long hours/ weekends/ Public holidays when necessary.
· Work with a partner to handle stall operation with cooking process.
· At least 5 years of working experience as cook.
· Ability to multi-task including handle the business operations.
· Experience with Briyan ,Curries , Chapatti, Tandoor dishes & Naan items
