Indian Chef

Duties and Responsibilities

• Plan menu and estimate food and labour costs.
• Ensure menu items are made as per standardized franchise recipes
• Discuss with the Executive chef regarding Events and Functions to keep the kitchen Prepared.
• Organize, prepare and cook food:
• Prepare different specialty items including Indian Chinese dishes, Indian dishes and tandoori breads
• Also prepare Dosa Batter, Sambar and chutneys on a daily basis and check quality of all base sauces.
• Select, prepare and cook vegetables for different menu items
• Produces Indian style snacks such as samosas, chaat and puris. Prepare sauces, accompaniments and soups
• Prepare Indian desserts
• Present and portion food on plates and add sauces and garnish.
• Freeze and preserve food, regulate the temperatures of ovens, grills and other cooking equipment and examine foodstuffs to ensure quality.
• Selects and train staff and demonstrate required cooking techniques to cooks and kitchen hands and mentor them on cooking procedures.
• Clean and maintain kitchen premises and follows workplace hygiene procedures and regulations.
• Follow workplace health and safety procedures including applying first aid if necessary.
• Follow daily, weekly and monthly maintenance Schedule for all Equipment in the Kitchen.
• Maintain Kitchen stock inventory and order all Food supplies as per order Schedule. Adhere to all System Operating Procedures (SOP)