JOB DESCRIPTION:
Responsible for planning,directing, controlling, coordinating, training and participating in the food preparation and daily kitche..
JOB DESCRIPTION:
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 3000-3500 pax on a daily basis
Hands-on experience with various kitchen equipment (e.g. Hot Plate and Tandoor)
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
JOB DESCRIPTIONS:
Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitc..
JOB DESCRIPTIONS:
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 and prepare different varieties of North, South Indian Dishes inclusive of breakfast, lunch and dinner items
Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
Prepare culinary dishes and meals as per orders and ensure that it is ready at the right time for packing
Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business
Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation
Check the quality of raw and cooked food products to ensure that the standards are met
Ensure highest levels of guest satisfaction, quality, operating and food costing on an ongoing basis
Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area
Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times.
JOB REQUIREMENTS:
Diploma/Degree
Minimum of atleast 4 years of culinary working experience in Indian kitchen
Preferably with experience in an Indian (North & South) Restaurant/Catering industry and handling in high volume service operations
Able to cook for atleast 500 to 1000 pax on a daily basis
Able to cook and prepare all South Indian / North Indian dishes inclusive of breakfast, lunch and dinner items
Must be able to work rotating shifts/split shifts and work on weekends and public holidays if necessary (off days on weekday)
Must be able to stand for long hours and work for extended hours
Highly skilled in cooking techniques and comprehensive knowledge of North & South Indian Traditional Authentic cuisines (Vegetarian & Non-Vegetarian)
Experience in cooking different types of South Indian Dishes (ie Pot Rice “Satti Soru”) and North Indian Dishes including Indian beverages and snacks
Skilled in prata making and able to cook different varieties of pratas with the speed of restaurant requirements
Knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way
Hands-on experience with various kitchen equipment (e.g. Hot Plate, Thandoor, etc)
Must have knowledge to control storage room temperatures for frozen/fresh meat products, vegetables etc
Ability to thrive in a fast-paced environment and complete tasks responsibly
JOB DESCRIPTION:
Overall in-charge of the kitchen department ensuring the preparation of high quality meals in accordance to company standards, men..
JOB DESCRIPTION:
Overall in-charge of the kitchen department ensuring the preparation of high quality meals in accordance to company standards, menu specification and production schedules
Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications
To lead and manage the kitchen to achieve production goals, productivity, and profitability KPIs set by the management.
Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management
Ensure the availability of supplies and food or approved substitutions in adequate time for preparation
To plan and execute the development of new culinary recipes and menus, and to work closely with relevant department to implement new items
Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus
Ensure compliance to regulatory of food safety, quality, health and hygiene standards at all times
Developing a cross-marketing strategy with team in order to increase profit, such as, coming up with new menus which appeal to customers; pairing drinks with the food served etc
Seek to ensure at all times that customers have the best experience possible
Develop and initiate cost-cutting ideas without sacrificing the quality and taste of the dishes
Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development
Any other duties and responsibilities as assigned.
JOB REQUIREMENTS:
Degree in the related or any dicipline
Atleat 6 years of hands on cooking experience in a Indian restaurant and handling in high volume service operations preferred
Highly skilled in cooking techniques and comprehensive knowledge of both North & South Indian cuisines
Thorough experience with preparing and cooking North and South Indian Authentic dishes
Understand Indian Food culture and techniques and knowledgeable about properties and usage of herbs and spices in food preparation, and cooking Indian dishes in a traditional way
Able to cook different types of Indian Briyanis, South & North Indian Meals, dosa, chutneys and also Satti Soru
North Indian Dishes: Tandoori items, Naans items, Chappati and skilled in prata making and able to cook different varieties of pratas
Experience in preparing Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Raskulla, payasam, Carrot halva etc
Must be able to work on weekends and public holidays and work overtime if necessary
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
The candidate should also possess good knowledge of food products and their availability in order to plan cuisine accordingly
Follows Proper Handling and Right Temperature of all Food Products
Maintain workplace safety and health policies and procedures
