EXECUTIVE CHEF
Summary
Oversee bulk cooking of South and North Indian cuisine for catering events, manage kitchen staff, and ensure food safety and quality standards in a high-volume setting.
JOB DESCRIPTION
Ø Able to prepare the South Indian cuisine and North Indian cuisine
Ø Able to do bulk cooking for catering wedding and all occasion
Ø Recommend new dishes in South and North Indian cuisine
Ø Able to cook South Indian & North Indian food Recipes and menus
Ø Must know how to cook Vegetarian dishes and non-vegetarian dishes.
Ø Experience in making Indian Desserts and Snacks
Ø All Round in Tandoori dishes and south Indian dishes vegetarian and non-vegetarian
Ø Minimum five years’ experience
Ø Able to work in weekends and public holidays.
Ø Able to do bulk cooking for wedding catering.
Ø Bulk cooking for catering
Ø Prepares and posts daily work assignment sheets based on menu and staff duty roster; assigns cooking or food preparation tasks to cook the food and prepared according to standard recipes and institutional practices; instructs staff in proper food preparation techniques;
Ø Extend recipes to facility population requirements.
Ø Fill pre-preparation and inventory pull sheets before every meal.
Ø Orient and train program for inmate workers.
Ø Stick to sanitation and safety program.
Ø Display good communication and human relation skills as per Food Service Manager’s directions.
Ø Support manager to manage high level of good client relations.
Ø Develop and set up local procedures for receipt, check and food and non-food issue.
Ø Cook varied regular and special diet foods for balanced healthy diet.
Ø Prepare meat, fish, poultry, vegetables and Fish, soups, gravies, sauces and desserts.
Ø Use varied kitchen equipment in large quantity food production.
Ø Offer advice, counsel and instruction to staff members.
Ø Handle disciplinary measures appropriate to authority delegated.
Ø Oversee food preparation for adherence to quality standards.
Ø Extend recipes to facility population requirements.
Ø Fill pre-preparation and inventory pull sheets before every meal.
Ø Orient and train program for inmate workers.
Ø Stick to sanitation and safety program.
Ø Display good communication and human relation skills as per Food Service Manager’s directions.
Ø Support manager to manage high level of good client relations.
Ø Develop and set up local procedures for receipt, check and food and non-food issue.
Ø Cook varied regular and special diet foods for balanced healthy diet.
Ø Prepare meat, fish, poultry, vegetables and shellfish, soups, gravies, sauces and desserts.
Ø Use varied kitchen equipment in large quantity food production.
Ø Conduct administrative and human resource management functions with supervised staff.
Ø Offer advice, counsel and instruction to staff members.
Ø Handle disciplinary measures appropriate to authority delegated.
Ø Execute Equal Employment Opportunity policies and program.
Ø Oversee food preparation for adherence to quality standards.