Indian Chef (North & South Indian Cuisine)

Description

Responsible for the overall daily food production and back-of-house operation including Event/Catering.

Responsibilities and Duties

- Cook and prepare assigned dishes according to menu (main and special/promotional dishes). - Ensure all food is processed in compliance with corporate and government hygiene and sanitation standards. - Supervise kitchen staff and ensure proper execution of duties. - Maintain effective manpower management through daily communication. - Plan and execute monthly rotating menus and special food promotions with the Unit Manager. - Manage daily customer feedback on services provided. - Ensure all service areas meet in-house and corporate standards. - Ensure safe operation of cleaning equipment and report any faults. - Record food sampling, daily cooking core temperatures, and refrigerator temperatures. - Attend weekly service meetings to enhance service levels. - Perform any other duties as directed by the Head Chef and Unit Manager.

Working Condition

Working hours

Working Hours from 6:30 AM to 4:00 PM