To work with the Executive Chef, Executive Sous Chef & Chef De Cuisine with the interest of improving standards and profitability of his section or outlet:
· Must be well versed in North Indian & South Indian Cuisines and able to prepare a variety of Indian dishes using traditional & Modern Techniques
· Maintain good communication within his department.
· Must have a complete understanding of and adhere to the hotel’s Employee Rules and Regulations.
· Maintaining food & labour costs pertaining to Events
· Have a complete understanding of and adhere to the hotel’s policy relating to Fire, Hygiene, Health and Safety.
· Maintaining quality & quantity of daily food order for all Indian food in the hotel outlets (Escape, Banquet, Hospital), and keep a close watch over all food materials used, with a view to eliminate waste and spoilage
· Check the market list and F&B storeroom to determine what is available and orders accordingly, on a daily basis.
· Have responsibility for proper production and execution of all Indian food in the hotel outlets, Banqueting and Hospital.
