Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff
- Ensure efficient, cost-effective operation and profitability of food production
- Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
- Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
- manage the Asian/Indian cuisine of the restaurant
- Assure adherence to all standards of food quality, preparation, recipes, and presentation in conjunction with the specifications
- Monitor holding and storage operations, stocking and food rotation, and guarantee food service sanitation standards are met charge for the Indian cuisine in the restaurant
