Chef

Management of the restaurant kitchen, focused on the preparation of diverse, high-quality, and in-demand dishes; Management of the selection of employees for the restaurant kitchen; Ensuring the effective operation of the team of subordinate cooks and kitchen staff; Tracking the necessary stock levels of food products, seasonings, and other required ingredients and submitting requests for their necessary replenishment; Supervising the proper operation of kitchen equipment; Quality control of food products, seasonings, and other ingredients purchased for the kitchen; Quality control of prepared dishes; Implementation of procedures to improve labor activities within one's competence; Monitoring compliance with sanitary and hygienic standards in the kitchen; Leading the restaurant menu creation process, taking into account the requirements set by its manager; Ensuring the preparation of necessary dishes for formal and festive events; Considering the wishes of the manager and clients regarding the inclusion of additional dishes in the menu; Training cooks, both subordinates and those sent from other establishments, in cooking techniques; Evaluating the quality of subordinates' work;

Requirements

Experience of at least the specified duration and recommendations from previous employers are mandatory, communication in English, knowledge of Indian cuisine, knowledge of the dish menu. To know and perform: regulatory legal acts of the Russian Federation regulating the activities of catering organizations, requirements for quality, storage periods and conditions, portioning, presentation, and serving of dishes, beverages, and culinary products of various assortments, recipes, and technology for preparing dishes, beverages, and culinary products of various assortments. Rules for creating menus, product requests, maintaining records, and preparing inventory reports on the production of dishes, beverages, and culinary products, methods for reducing losses.

Secondary vocational education; Experience: 6 years