Total 3 job vacancies by Gayatri Pte. Ltd.

Roles & Responsibilities:

• Drive to deliver goods to customers and collect goods from suppliers at times.
• Loading and unloading.
• Manage day to day delivery and conduct inspection of the vehicle prior to delivery
• Refuel and clean vehicle.
• Always drive in safe manner adhering to the traffic rules & regulations at all times;
• Inspect trucks and record issues.
• Report mechanical problems to maintenance personnel.
• Any other ad-hoc duties assigned

Requirements :

• Must possess Singapore Class3 Driving license;
• Minimum of 3 Years of driving experience and well familiar with routes;

· Preparing South Indian and North Indian cuisines for routine orders and also for catering purposes.

· Prepares food before the arrival of guests.

· Makes adjustments to food items to accommodate guests with allergies or specific diet concerns.

· Seasons food according to recipes or company needs.

· Orders ingredients and spices as needed.

· Operates various kitchen appliance such as a blender, oven, grill, or stand mixer.

· Portions, arranges, and garnishes food based on client preference.

· Assists other cooks during the food assembly process.

· Estimates expected food consumption and organizes preparation.

· Prepares any necessary sauces or accompaniments before meal service begins.

· Cleans food preparation areas as determined by law and company policy.

The executive chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget.

• Plan and direct food preparation and culinary activities.
• Modify menus or create new ones that meet quality standards.
• Estimate food requirements and food/labor costs.
• Supervise kitchen staff’s activities.
• Ensuring promptness, freshness and quality of dishes.
• Implementing hygiene policies and examining equipment for cleanliness.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Designing new recipes, planning menus and selecting plate presentation.
• Must be knowledgeable North Indian and South Indian Cuisine.
• Estimates expected food consumption and organizes preparation.