CHEF

Roles & Responsibilities

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
• 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 :

larger size operation.

Tell employers what skills you have

Recipes

Budgets

Leadership

Ingredients

Food Safety

Cooking

Housekeeping

Food Quality

Inventory

Purchasing

Sanitation

Compliance

Baking

Culinary Skills

Pastry

Japanese