
Chef- Indian Cuisine
2 weeks ago
Key Responsibilities:
- Plan and organise the preparation and cooking of meals in accordance with the restaurant menu.
- Oversee daily kitchen operations including food preparation, cooking, food supply ordering, and meal service.
- Prepare dishes in accordance with established recipes and menu specifications.
- Monitor the quality, presentation, and consistency of dishes at all stages of preparation and service.
- Estimate food and labour costs and manage kitchen inventory efficiently.
- Discuss food preparation techniques and menu planning with the Manager/Owner and kitchen/waiting staff.
- Demonstrate culinary techniques and advise team members on cooking procedures.
- Explain and enforce hygiene and food safety regulations to ensure a clean and safe working environment.
- Collaborate with kitchen staff to ensure smooth and efficient service.
- May be responsible for selecting and training new kitchen staff.
- May assist in freezing and preserving food items for future use.
- Minimum 1 year of experience as an Indian Cuisine Chef.
- Certificate IV in Commercial Cookery/ Kitchen Management.
- Diploma of Hospitality Management.
- Experience in Tandoor and Curry cooking.
- Must be available to work weekends.
- Strong communication and teamwork skills.
- Friendly, positive & approachable attitude.
- Able to work under pressure.
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