Job Description

Indian Cuisine Preparation: Prepare and cook Indian dishes according to menu specifications, ensuring consistent quality and presentation.

Team Leadership: Supervise and guide kitchen staff in the absence of the Sous Chef, ensuring tasks are completed efficiently and to standard.

Menu Development: Collaborate with the Executive Chef and Sous Chef to help develop and test new Indian dishes or seasonal specials.

Inventory Management: Assist in maintaining inventory levels, ensuring that all ingredients are available for daily operations while minimizing waste.

Hygiene & Safety: Ensure that all health and safety regulations are followed, maintaining cleanliness and order in the kitchen at all times.

Training: Mentor and train junior kitchen staff on proper cooking techniques, use of equipment, and safety standards.

Quality Control: Monitor the quality of dishes before they leave the kitchen, ensuring they meet restaurant standards for taste, appearance, and portioning.

Operational Support: Assist in ensuring efficient kitchen operations, including managing prep, cooking, and cleaning during busy periods.

Customer Satisfaction: Contribute to maintaining customer satisfaction by ensuring food quality and presentation align with restaurant expectations.

Job Types: Full-time, Permanent

Pay: ?30,000.00 - ?35,000.00 per month

Benefits:

• Food provided
• Health insurance
• Provident Fund

Schedule:

• Rotational shift

Supplemental Pay:

• Yearly bonus

Experience:

• total work: 1 year (Preferred)

Work Location: In person

Expected Start Date: 01/12/2024