The specific duties of Chef are:
• Deliver quality food consistently.
• Cook food in a timely manner.
• Ensure appealing food presentation, modify recipes to meet customers’ needs and requests.
• Organize and maintain stock areas, inventory checks, and labelling
• Supervise and assists Cooks and other kitchen staff as needed. Delegate tasks to kitchen staff
• Train new kitchen staff
• Maintaining all food hygiene and health and safety measures in the kitchen area
The skill, experience, and qualifications:
• Minimum 1 year of experience working in Indian restaurant as Chef.
• Ability to make good food consistently, even in a busy kitchen.
• Ability to manage a team of cooks.
• The ability to communicate in a fast-moving environment.
• Time management skills
• Demonstrated knowledge of current restaurant industry trends
• Attention to detail.
• Must possess Indian culinary creativity.
• English language is necessary (minimum ILELTS (academic/general) band score 4.0).