Responsible for planning,directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activi..
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 different varieties of North, South Indian Dishes and Bangladeshi dishes
Different types of Briyanis, dosai, chutneys, South/North Indian Meals, upma, Chappati, vegetable curry, fish curry, meat/chicken curry etc
Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
Approve and “polish” dishes before they reach the customer. Seek to ensure at all times that customers have the best experience possible
Construct menus with new or existing culinary creations ensuring variety and quality of the servings
Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
Ensure that all the food storage and preparation of all food items meet the temperature guidelines.
Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.
JOB REQUIREMENTS:
Diploma/Degree
5 years of hands on cooking experience in a Bangladeshi or Indian (North & South) Kitchen
Preferably with experience in Catering industry and handling in high volume service operations
Highly skilled in cooking techniques and comprehensive knowledge of both Indian cuisines and Bangladeshi cuisines
Understand Indian and Bangladeshi Food culture and techniques
Knowledgeable about properties and usage of herbs and spices in food preparation
Able to cook for atleast 500 to 1500 pax on a daily basis
Hands-on experience with various kitchen equipment (e.g. Hot Plate and Thandoor)
Must be able to work on weekends and public holidays if necessary
Must be able to do overtime whenever required.
Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.
Ability to thrive in a fast-paced environment and complete tasks responsibly and multi Tasking is required
Maintain workplace safety and health policies and procedures
Responsible for planning,directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activi..
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 different varieties of North, South Indian Dishes and Bangladeshi dishes
Different types of Briyanis, dosai, chutneys, South/North Indian Meals, upma, Chappati, vegetable curry, fish curry, meat/chicken curry etc
Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
Approve and “polish” dishes before they reach the customer. Seek to ensure at all times that customers have the best experience possible
Construct menus with new or existing culinary creations ensuring variety and quality of the servings
Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
Ensure that all the food storage and preparation of all food items meet the temperature guidelines.
Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.
JOB REQUIREMENTS:
Diploma/Degree
5 years of hands on cooking experience in a Bangladeshi or Indian (North & South) Kitchen
Preferably with experience in Catering industry and handling in high volume service operations
Highly skilled in cooking techniques and comprehensive knowledge of both Indian cuisines and Bangladeshi cuisines
Understand Indian and Bangladeshi Food culture and techniques
Knowledgeable about properties and usage of herbs and spices in food preparation
Able to cook for atleast 500 to 1500 pax on a daily basis
Hands-on experience with various kitchen equipment (e.g. Hot Plate and Thandoor)
Must be able to work on weekends and public holidays if necessary
Must be able to do overtime whenever required.
Must possess a lot of stamina and will power to be able to stand for long hours and work for extended hours too in order to experiment in creating new dishes.
Ability to thrive in a fast-paced environment and complete tasks responsibly and multi Tasking is required
Maintain workplace safety and health policies and procedures
