Head Chef

JOB DESCRIPTION Ø Able to prepare the South Indian cuisine and North Indian cuisine Ø Able to do bulk cooking for catering wedding and all occasion Ø Recommend new dishes in South and North Indian cuisine Ø Able to cook South Indian & North Indian food Recipes and menus Ø Must know how to cook Vegetarian dishes and non-vegetarian dishes. Ø Experience in making Indian Desserts and Snacks Ø All Round in Tandoori dishes and south Indian dishes vegetarian and non-vegetarian Ø Minimum five years’ experience Ø Able to work in weekends and public holidays. Ø Able to do bulk cooking for wedding catering. Ø Bulk cooking for catering Ø Prepares and posts daily work assignment sheets based on menu and staff duty roster; assigns cooking or food preparation tasks to cook the food and prepared according to standard recipes and institutional practices; instructs staff in proper food preparation techniques; Ø Extend recipes to facility population requirements. Ø Fill pre-preparation and inventory pull sheets before every meal. Ø Orient and train program for inmate workers. Ø Stick to sanitation and safety program. Ø Display good communication and human relation skills as per Food Service Manager’s directions. Ø Support manager to manage high level of good client relations. Ø Develop and set up local procedures for receipt, check and food and non-food issue. Ø Cook varied regular and special diet foods for balanced healthy diet. Ø Prepare meat, fish, poultry, vegetables and Fish, soups, gravies, sauces and desserts. Ø Use varied kitchen equipment in large quantity food production. Ø Offer advice, counsel and instruction to staff members. Ø Handle disciplinary measures appropriate to authority delegated. Ø Oversee food preparation for adherence to quality standards. Ø Extend recipes to facility population requirements. Ø Fill pre-preparation and inventory pull sheets before every meal. Ø Orient and train program for inmate workers. Ø Stick to sanitation and safety program. Ø Display good communication and human relation skills as per Food Service Manager’s directions. Ø Support manager to manage high level of good client relations. Ø Develop and set up local procedures for receipt, check and food and non-food issue. Ø Cook varied regular and special diet foods for balanced healthy diet. Ø Prepare meat, fish, poultry, vegetables and shellfish, soups, gravies, sauces and desserts. Ø Use varied kitchen equipment in large quantity food production. Ø Conduct administrative and human resource management functions with supervised staff. Ø Offer advice, counsel and instruction to staff members. Ø Handle disciplinary measures appropriate to authority delegated. Ø Execute Equal Employment Opportunity policies and program. Ø Oversee food preparation for adherence to quality standards.