INDIAN HEAD CHEF
Roles & Responsibilities
- Must be able to cook south and North Indian vegetarian and non-vegetarian foods
- To ensure that all Indian food is freshly prepared and met the food standards.
- Maintain quality of food and Manage food costing within the budget.
- Ordering and handling stock count is a plus.
- Must have food hygiene course certificate to comply with SFA requirements.
- Ability to work for long hours/ weekends/ Public holidays when necessary.
- Work with a partner to handle stall operation with cooking process.
- At least 5 years of working experience as cook.
- Ability to multi-task including handle the business operations.
- Experience with Briyan ,Curries , Chapatti, Tandoor dishes & Naan items
