Key Responsibilities:
· Check the freshness of food and ingredients
· Supervise and coordinate activities of cooks and other food preparation.
· Develop recipes and determine how to present the food.
· Plan menus and ensure uniform serving sizes and quality of meals.
· Inspect supplies, equipment, and work areas for cleanliness and functionality.
· Control and direct the food preparation process and any other relative activities.
· Construct menus with new or existing culinary creations ensuring the variety and quality of the servings.
· Plan orders of equipment or ingredients according to identified shortages.
Requirements:
· Proven 3 years experience as a chef in an Indian restaurant
· Exceptional proven ability in kitchen management
· Ability to divide responsibilities and monitoring progress
· Outstanding communication and leadership skills
· Up-to-date with culinary trends and optimized kitchen processes
· Able to cook a variety of Indian Authentic cuisines
· Must be able to work on weekends and public holidays if necessary
· Maintain professional grooming and appearance and act as a role model according to established grooming and appearance policy
· Different methods of cooking such as dry/moist heat cooking, grilling, broiling etc
· Demonstrate sous vide method
· Excellent cooking skills and ability to multi-task
· Ability to thrive in a fast-paced environment and complete tasks responsibly
· Maintain workplace safety and health policies and procedures
