Chef De Cuisine

Job Description & Requirements 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 a 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 purchasing department for the acquisition of needed goods and services · To work within food budgets · 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 6 years’ experience in north Indian, south Indian, and Indo-Chinese cuisine in similar size or larger size operation. · And should be able to create innovative authentic north and south Indian recipes for restaurants 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