RESTAURANT CAPTAIN AND COOK

Develop and curate innovative and

appealing menus, considering dietary preferences and seasonal

ingredients

• Must need to work on

weekends and public holidays

menus relevant to a diversity of clients

Ordering and stock control of food and related

items

training and appraisal of kitchen staff

Preparation and cooking of food for clients

Maintain a clean and tidy kitchen

maintenance of kitchen equipment and report any

breakdown

times

policies

Work

Regulations

Policy

shift

night whenever required

hours whenever required

as assigned by management

the kitchen including production, preparation &

presentation.

quality at all times.

food costs & wastage.

overall food & beverage department profit.

Quality levels of production including cleanliness, sanitation

& hygiene.

timely basis

kitchen

flow

purchasing

timetable

including production, preparation &

presentation.

quality at all times.

food costs & wastage.

overall food & beverage department profit.

Quality levels of production including cleanliness, sanitation

& hygiene

timely basis

following items

Poori Masal & Parotta

in South India

Fry.

Kuzhambu.

Curry

Payyoli Chicken Fry.

Chicken

Size)

Chicken Biriyani

Biriyani

hettinad Dry Pepper Chicken,

Kuzhambu,

Recipe

Recipe

Recipe

Biryani

Varuval

Roast

Kuzhambu

Fry

Egg

measure, mix and prep ingredients according to

recipes.

meats, fish, vegetables, and other

ingredients.

freshness.

dishes.

the time limit.

equipment and utensils are cleaned

Lead and manage kitchen staff, including hiring,

training, and scheduling

Ensure all dishes are

prepared and presented to meet the highest quality

standards

Collaborate with suppliers to source

fresh and high-quality ingredients

Monitor

kitchen operations to ensure compliance with health and safety

regulations

Create and implement new recipes

and culinary techniques

Manage inventory,

control costs, and optimize kitchen efficiency

Maintain a clean and organized kitchen environment,

overseeing equipment maintenance

Stay informed

about culinary trends and incorporate new ideas into the

menu

Kitchen Management : Supervise daily

kitchen activities, including food preparation, plating, and

presentation, to ensure efficiency and high standards.

Staff Leadership : Manage, train, and inspire the kitchen

staff, fostering teamwork and maintaining a positive work

environment.

Inventory & Supplies : Oversee

the ordering, storage, and inventory control of ingredients to

ensure freshness and quality while effectively managing

costs.

Menu Planning : Collaborate with the

Executive Chef on menu development and updates, incorporating

seasonal ingredients and customer preferences.

Compliance : Ensure that health, safety, and sanitation

standards are met in all aspects of food preparation and kitchen

operations.

Cost Control : Monitor and manage

kitchen expenses, including food costs and waste reduction, to

contribute to profitability.