Chef

Responsibilities

·        Take overall responsibility for the daily operations of curry or Tandoori section.

·        Set up the workstation according to business requirements and ensure it remains stocked for service.

·        Prepare and present Indian cuisine to high standards.

·        Undertake menu planning and cost estimation.

·        Develop new dishes and recipes as per business needs.

·        Create special dishes for functions based on specific requirements.

·        Ensure the nutritional balance and quality of menu items.

·        Accurately estimate the required raw materials and associated costs.

·        Manage procurement requests and maintain inventory.

·        Implement proper stock rotation procedures.

·        Ensure all orders are correctly fulfilled.

·        Minimize food wastage through effective control measures.

·        Monitor stock usage and maintain records.

·        Ensure the timely delivery of fresh supplies and ingredients.

·        Address customer concerns and complaints regarding food quality.

·        Work flexible hours to accommodate large orders and catering services.

·        Properly store and freeze food items as required.

·        Maintain a positive and professional working relationship with the staff.

·        Train kitchen staff in food preparation and cooking techniques.

·        Demonstrate the preparation of new dishes to the team.

·        Ensure compliance with hygiene regulations and food safety standards.

·        Follow the Food Control Plan guidelines set by the City Council.

·        Perform additional duties as assigned by the Restaurant Manager or owner.

Requirements  

·        3 years of cookery experience in any position or Level 4 cookery qualification certificate

·        Hold good knowledge of curry and snack dishes

·        Be experienced in taking full control of kitchen.

·        Weekend work, public holidays and split shifts.

·        Able to work standing for long hours