Roles & Responsibilities
· Preparation of Tasty and Authentic North & South Indian, Indo Chinese Cuisine and Diversity of Menus
· Plan and Direct Food Preparation and Culinary Activities
· Modify Menus or Create New Ones that Meet Quality Standards
· Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus
· Prepare Variety of Indian Recipes Including Snacks and Desserts
· Ensure High Standards of Hygiene and Food Quality, Stock Control of Food and Related Items
· Maintain Records and Manage Food Costing Within Budgets
· Maintain Kitchen Safety, Clean and Tidy Kitchen
· Should Work Shifts and be Able to Work on Weekends and Public Holidays
· Follows Proper Handling and Right Temperature of all Food Products
· Coordinates with the Purchase Department for Acquisition of Needed Goods and Services
· Interacts with Guests to Obtain Feedback on Food Quality, Presentation and Service Levels
· Development of Training and Appraisal of Kitchen Staff
Requirements:
· Bachelor Degree in Hotel Management
· Should have a solid 9 years’ experience in North Indian, South Indian, and Indo Chinese Cuisine in similar size or larger size operation.
· Should be able to create Innovative Authentic North and South Indian Recipes for Restaurant and Parties
· Hands-on experience with various kitchen equipments. (e.g. Thandoori, Kadai and Dosa Kal etc,.)
· Works quickly and accurately during busy periods, such as Weekends and Evenings
· Excellent communication and organization skills
