Responsibilities
- Administer purchasing and receiving procedures.
- Apply principles of culinary science.
- Apply principles of food chemistry.
- Apply principles of food psychosociology.
- Apply principles of gastronomy.
- Implement loss/risk prevention.
- Innovate with new culinary ingredients.
- Interpret culinary nutrition.
- Manage compliance with food and beverage hygiene policies and procedures.
- Manage cost and quality controls.
- Manage culinary operations.
- Manage food and beverage operations.
- Manage inventory control system.
- Manage site/outlet and equipment maintenance.
- Master cook and chill methods.
- Master recipes from various cuisines.
- Perform culinary application and techniques.
- Plan and develop menus for food service establishments.
- Prepare herb and spice blends of various cuisines.
- Use herbs and spices in various cuisine preparation and presentation.
- Prepare and cook authentic Indian dishes, including South Indian and North Indian cuisine, to maintain traditional flavors and quality
- Cook curries, rice dishes, vegetarian and non-vegetarian items, snacks, and other Indian specialties consistently
- Maintain consistent taste, presentation, and quality of all food served
- Follow proper food preparation, storage, and handling procedures to meet food safety and hygiene standards
- Keep kitchen, cooking equipment, and work areas clean and organized
- Monitor ingredient inventory and notify supervisor when stock levels are low
- Assist in menu planning and support daily kitchen operations
- Work efficiently during busy periods to ensure timely food preparation
- Adhere to company policies and food safety regulations at all times
- Work shifts, weekends, and public holidays as required to support operations
