Chef de Cuisine

Open 29d

Roles & Responsibilities

· Preparation of tasty and authentic north & south Indian, Indo Chinese cuisine, and diversity of menus

· Plan and direct food preparation and culinary activities

· Modify menus or create new ones that meet quality standards

· Create innovative menus and food presentations, develop seasonal menus and party menus

· ·Prepare a variety of Indian recipes including snacks and desserts

· Ensure high standards of hygiene and food quality, stock control of food and related items

· Maintain records and manage food costing within budgets

· Maintain kitchen safety, clean and tidy kitchen

· Should work shifts and be able to work on weekends and public holidays

· Follows proper handling and right temperature of all food products

· coordinates with the purchasing department for the acquisition of needed goods and services

· To work within food budgets

· Interacts with guests to obtain feedback on food quality, presentation, and service levels

· Development of training and appraisal of kitchen staff

Requirements:

· Bachelor degree in hotel management

· Should have a solid 6 years’ experience in north Indian, south Indian, and Indo-Chinese cuisine in similar size or larger size operation.

· And should be able to create innovative authentic north and south Indian recipes for restaurants and parties

· Hands-on experience with various kitchen equipments. (e.g. thandoori, kadai and dosa kal etc,.)

· Works quickly and accurately during busy periods, such as weekends and evenings

· Excellent communication and organization skills