Chef

The chef is expected to work a minimum of 32 hours a week
with a weekly payroll. Hours are rostered on a weekly basis and might include weekend shifts.

CORE RESPONSIBILITIES:
1. Ensure all menus are regularly updated, paying special attention to seasonal availability.
2. Ensure all menus are costed and priced correctly to obtain the required gross profit.
3. Ensure all staff are trained to deliver a good portion control and pleasing presentation of all dishes.
4. Hold regular meetings with the kitchen staff to ensure the smooth running of the kitchen and support them.
5. Ensure all areas under your control satisfy the most stringent hygiene/ Council Food Control Plan requirements.
6. Ensure all stocks are ordered to the correct quantities, quality and price.
7. Ensure all stocks are being kept securely and under the right conditions applicable to each type of commodity stored.
8. Conduct regular maintenance checks of equipment to reduce breakdowns.
9. Ensure the kitchen and the surrounding areas are kept tidy at all times.
10. Ensure the Kitchen roaster is made wisely and expenses are within budget limits.
11. Regularly update your knowledge and skills for the good of the establishment.
12. Any other duties the management may reasonably require.

Skills Required:

1. Preparing authentic Indian cuisine dishes.
2. Must have a level 4 Cookery qualification
3. Must be able to design and deliver Indian food-style menu.
4. Applicant must have a minimum 4 years of experience in both North and South Indian cuisine or a level 4 qualification in culinary arts.