CHEF DE CUISINE

Your tasks

Roles & Responsibilities

• Preparation of Tasty and Authentic North & South Indian, Indo Chinese Cuisine and Diversity of Menus
• Plan and Direct Food Preparation and Culinary Activities

• Modify Menus or Create New Ones that Meet Quality Standards
• Create Innovative Menus and Food Presentations, Develop Seasonal Menus and Party Menus

• Prepare Variety of Indian Recipes Including Snacks and Desserts
• Ensure High Standards of Hygiene and Food Quality, Stock Control of Food and Related Items

• Maintain Records and Manage Food Costing Within Budgets
• Maintain Kitchen Safety, Clean and Tidy Kitchen

• Coordinates with the Purchase Department for Acquisition of Needed Goods and Services
• Interacts with Guests to Obtain Feedback on Food Quality, Presentation and Service Levels

• Development of Training and Appraisal of Kitchen Staff

Requirements

• Bachelor Degree in Hotel Management
• Should have a solid 9 years’ experience in North Indian, South Indian, and Indo Chinese Cuisine in similar size or larger size operation.

• Should be able to create Innovative Authentic North and South Indian Recipes for Restaurant and Parties
• Hands-on experience with various kitchen equipments. (e.g. Thandoori, Kadai and Dosa Kal etc,.)

• Works quickly and accurately during busy periods, such as Weekends and Evenings
• Excellent communication and organization skills

Other

• Should Work Shifts and be Able to Work on Weekends and Public Holidays
• Follows Proper Handling and Right Temperature of all Food Products