CHEF
- Wash & Cut vegetables, meats, seafood and poultry.
- Prepare Marinations, mise-en-place and set up all stock stations
- Cook and prepare North Indian Curries, starters, hot plate breads for dine in guests, take away and caterings
- Ensure the food quality and the presentation.
- Ensure the prompt and speedy delivery of orders.
- Set up and manage Buffet Stations with all necessary supplies.
- Informing the Restaurant Managers and captains about the unavailability of certain run our dishes.
- Taking stocks and liaise with the purchase & catering managers to ensure the adequate food items are available to produce the appropriate menu items.
- Receiving goods after checking the quality and quantity.