JOB DESCRIPTION:
- Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
- To cook varieties of North and South Indian Traditional Dishes
- South Indian Dishes: different types of Briyanis, dosai, chutneys, pratas, South Indian Meals, etc
- North Indian Dishes: Tandoori items, Naans items, Chappati, North Indian Meals etc
- Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Raskulla, payasam etc
- Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
- Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
- Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
- Construct menus with new or existing culinary creations ensuring variety and quality of the servings
- Approve and “polish” dishes before they reach the customer
- Ensure highest levels of guest satisfaction, quality, operating and food costing on an ongoing basis.
- Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
- Inspect supplies, equipment, and work areas for cleanliness and functionality
- Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.
JOB REQUIREMENTS:
- Diploma/Degree
- Have atleast 4 years of experience in Indian cuisine Industry
- Highly skilled in cooking techniques and comprehensive knowledge of both North and South Indian cuisines (Vegetarian & Non-Vegetarian)
- Experience in cooking high volume service operations is highly preferred
- Understand Indian Food culture and techniques
- Able to cook different types of Indian Briyanis, dosa, chutneys and also Satti Soru
- Skilled in prata making and able to cook different varieties of pratas
- Should have knowledge about properties and usage of herbs and spices in food preparation, and to cook south Indian dishes in a traditional way
- Knowledge of various cooking procedures and methods
- Preferably Bilingual in English and Tamil
- Preferably with Class 3 Driving Licence
- Must be able to work on weekends and public holidays if necessary
- Ability to thrive in a fast-paced environment and complete tasks responsibly
- Multi Tasking is required
- Maintain workplace safety and health policies and procedures
- Facilitate effective communication and engagement at workplace
