Job Description & Requirements
We are looking for an experienced and qualified cook to manage Indian F&B specialized in South Indian, North Indian and Indo-Chinese. This role will be responsible for Tandoori section along with Ala-carte section of North Indian. The role also coordinate activities of food preparation, kitchen, pantry and storeroom. Manage food stuff orders, kitchen supplies and keep track of inventory. Keep Menu up to date to best match customer demand and feedback. Plan, participate in menu planning, prepare, apportioning foods, utilize food surpluses and optimize overall Kitchen costs.
Job Duties:
1. Responsible to cook South Indian, North Indian, Tandoori, Prata food items and able to prepare Snacks, Sweets and beverages.
2. Particularly Sambar, Rasam, Puligravy, Moorkulamabu, all type of Kootu, Poriyal, Piratal, Masial, Fried items, Pachati and salad items. Kuruma, all Manjurian, Briyani and all type of Fried Rice etc.,
3. Fully responsible for taste, quality and hygiene of the food produced.
4. Fully responsible for Quality Control of kitchen food production operations. Taste and certify each and every food produced before they go for sales.
5. Must ensure assistant cooks follow the correct recipe methods of our restaurant
6. Inspect raw materials and certify they are in the prescribed quality. Check the freshness of vegetables before cook.
7. Must have experience in fast faced vegetable cutting and cleaning operations. For emergency, in absence of Vegetable cutter or Dishwasher you must capable to do the job. Must have strong healthy body to carry heavy utensils.
8. For emergency you must load/unload cooked foods to our delivery vehicles.
9. Fully responsible for the Hygiene system maintained at the kitchen.
10. Assist in menu planning.
11. Supervise and do Buffet settings for catering orders.
12. Capable to supervise and cook for 3000 persons at a time.
13. Weekly 6 days needs to work from Shop opening to Shop closing(10 am to 10 pm with 2 hours break, Saturday, Sunday and Public holidays work compulsory)
14. Control and minimize waste
Requirements
1. Minimum Lower Secondary Education
2. Minimum 3 years culinary experience.
3. Able to cook South Indian, North Indian, Tandoori(Prata) food items and able to prepare Snacks, Sweets and beverages. In absence of cooks/chefs able full-fill the food production operations
4. Particularly Sambar, Rasam, Puligravy, Moorkulamabu, all type of Kootu, Poriyal, Piratal, Masial, Fried items, Pachati and salad items. Kuruma, all Manjurian, Briyani and all type of Fried Rice, Prata, Naan etc.,
5. Must have experience in fast faced vegetable cutting and cleaning operations. For emergency, in absence of Vegetable cutter or Dishwasher you must capable to do the job. Must have strong healthy body to carry heavy utensils.
6. Sound Health in case emergencies to load/unload 25, 50, 100 kg containers of cooked foods to our delivery vehicles.
7. Must have a good knowledge and experience in raw material and vegetables checking, Wastage reduction techniques
8. Must have good knowledge and experience in Buffet settings for catering orders.
9. Capable lead the team to cook for 3000 persons at atime..
10. Must have strong leadership skills and a good team player. Able to stand long hours in kitchen. Able to take a quick decision and able to start preparation when receive bulk sudden orders from dormitories or catering
11.Weekly 6 days needs to work from Shop opening to Shop closing(10 am to 10 pm with 2 hours break, Saturday, Sunday and Public holidays work compulsory)12.Able to work early mornings, nights, and weekends
12. Able to work early mornings, nights, and weekends
13.Able to work in a fast-paced environment
14.Able to multitask, prioritize, and manage time efficiently
15.· Ensure work environment and stations are clean and sanitized
