- ABILITY TO DO CUISINE FROM DIFFERENT PARTS OF INDIA.
- ABILITY TO DO CUISINE FROM DIFFERENT PARTS OF INDIA: NORTH AND SOUTH INDIAN CUISINE, DESSERTS, INDO CHINESE CUISINE, MALVANI CUISINE, ORIYA CUISINE, ASSAMESE CUISINE, JAIN CUISINE, PARSI CUISINE, KONKANI CUISINE, KUMAONI CUISINE.
- ABILITY TO MAKE VEGAN CUISINE
- MUST BE ABLE TO DESIGN AND CREATE NEW MENUS AND HAVE INNOVATIVE APPROACH TO STYLING THE FOOD PRESENTATION.
- MUST BE ABLE TO RUN A RESTAURANT INDEPENDENTLY AND MANAGE A FULL TEAM.
- ABILITY AND KNOWLEDGE TO DO NEW CUISINE TECHNIQUES LIKE MOLECULAR GASTRONOMY
- ABILITY TO WORK LONG HOURS AND SHIFT WORK
- ABLE TO TRAVEL AT SHORT NOTICE
- ABILITY AND KNOWLEDGE TO DO NEW CUISINE TECHNIQUES LIKE MOLECULAR GASTRONOMY
- ABILITY TO WORK LONG HOURS AND SHIFT WORK
- ABLE TO TRAVEL AT SHORT NOTICE
-HAVE COMPLETE KNOWLEDGE OF THE FOOD / BEVERAGE / SERVICE AVAILABLE / PREPARATION METHODS AND TIME IN SECTIONS APPOINTED.
-TO APPLY THE NECESSARY PRECAUTIONS WITH REGARD TO FOOD SAFETY AND HYGIENE STANDARDS.
-ENSURE THAT SERVICE / ITEMS ARE PREPARED ACCORDING TO MINIMUM STANDARDS PROCEDURES.
-ENSURE OWN SECTION IS SET UP ACCORDING TO STANDARDS REQUIRED.