Chef De Cuisine

Roles & Responsibilites · Preparationof 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 · Should Work Shifts and be Able to Work on Weekends and Public Holidays · Follows Proper Handling and Right Temperature of all Food Products · 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