CHEF DE PARTIE
Job Description & Requirements
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/shift duty / weekends/ Public holidays when necessary.
· Team player to handle stall operations. cooking process and customer services.
· At least 2 to 4 years of working experience as cook in Indian restaurants.
· Ability to multi-task including handle the business operations.
· Experience in cooking of Prata, Dosa, Chapatti, Pongal, Nan items, vegetables, Curries.
. Able to cooking of Indian snacks such as Ponda, Vadai, Curry puffs, Samosas & Rojak items.
