Able to prepare and handle all aspects of food,especially North and South Indian, and Tandoori Dishes.Able to create new dishes and promote menus forpeople of multiple cultures.Able to maintain food safety and hygienestandards according to HACCP.Able to make breakfast, lunch and dinner for 100people daily.

Housekeeping

Leads kitchen team in chefs absence.Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating.Oversees and organizes kitchen stock and ingredients.Ensures a firstin, firstout food rotation system and verifies all food products are properly dated and organized for quality assurance.Keeps cooking stations stocked, especially before and during prime operation hours.Hires and trains new kitchen employees to restaurant and kitchen standards.Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns.Supervises all food preparation and presentation to ensure quality and restaurant standards.Works with head chef to maintain kitchen organization, staff ability, and training opportunities.Verifies that food storage units all meet standards and are consistently wellmanaged.Assists head chef with menu creation.Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing.

Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant.Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.Coordinates daily tasks with the Sous Chef, and responsible to supervise junior chefs or commis.Ensure that the production, preparation and presentation of food are of the highest quality at all times.Attain knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.Full awareness of all menu items, their recipes, methods of production and presentation standards.Follows good preservation standards for the proper handling of all food products at the right temperature.Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.Assess quality control and adhere to hotels service standards.Carry out any other duties as required by management.

Pastry bakery products dessert production maintainence Pastry Bakery sectionoperation recipes cakes, cookies bread .Pastry Kitchen design ideas development plan Dessert offerings excellent quality Icing sugar toppings pastries desserts decorate Baking Section budget order Pastry Kitchen superior quality products flavors Pastry Assistants Bakers efficient

Hardworking, able to handle, independent

Able to work long hours, honest, hardworking, patient with all clients staff

Able to work long hours, honest, hardworking, patient with all clients staff