HEAD CHEF

Description

We are seeking a highly experienced and skilled culinary expert to take charge of our entire food production operations. This pivotal role demands a leader who can effectively guide and mentor a team of cooks and chefs, ensuring the consistent creation of high-quality, flavorful dishes across a diverse menu. The ideal candidate will possess a deep understanding of various cuisines and a commitment to maintaining the highest standards of taste, quality, and hygiene.

Responsibilities and Duties

* Oversee all aspects of food production, from initial preparation to final presentation. * Lead and guide cooks and chefs in the art of food preparation. * Expertly prepare a wide range of South Indian and North Indian dishes, along with Tandoor specialties, Prata, snacks, sweets, and beverages. * Specifically master the creation of dishes such as Sambar, Rasam, Puligravy, Moorkulamabu, various Kootu, Poriyal, Piratal, Masial, fried items, Pachati, salads, Kuruma, all types of Manchurian, Briyani, and diverse fried rice preparations. * Take full ownership of the taste, quality, and hygienic standards of all food produced. * Assume complete responsibility for quality control within kitchen food production, personally tasting and approving every dish before it is served. * Ensure all cooks and chefs adhere strictly to the established recipes and preparation methods. * Inspect all raw materials upon arrival, verifying their quality and freshness, with a particular focus on the freshness of vegetables before cooking. * Possess significant experience in efficient vegetable cutting and cleaning techniques and be prepared to assist with these tasks in the absence of dedicated staff. Must be physically capable of handling heavy kitchen equipment. * Be prepared to assist with the loading and unloading of prepared food into delivery vehicles when necessary. * Maintain the highest standards of hygiene within the kitchen environment. * Collaborate in the process of menu planning. * Demonstrate the ability to manage and cook for large-scale events, catering to up to 3000 individuals simultaneously. * Commit to a 6-day work week, from shop opening to closing (typically 6 am to 6 pm, including a 3-hour break), with mandatory work on Saturdays, Sundays, and public holidays.

Qualifications and Requirements

* Minimum of secondary education. * At least 10 years of extensive culinary experience. * Proven ability to expertly prepare South Indian, North Indian, and Malay dishes, along with Tandoor items, Prata, snacks, sweets, and beverages. * Demonstrated expertise in producing a wide array of dishes, including Sambar, Rasam, Puligravy, Moorkulamabu, various Kootu, Poriyal, Piratal, Masial, fried items, Pachati, salads, Kuruma, all types of Manchurian, Briyani, and diverse fried rice preparations. * Significant experience in high-volume vegetable cutting and cleaning operations and the physical capacity to handle these tasks and carry heavy kitchen equipment when needed. * Possess sound physical health to assist with the loading and unloading of heavy containers (up to 100 kg) of cooked food for delivery in emergency situations. * Comprehensive knowledge and experience in inspecting raw materials and vegetables, along with effective waste reduction techniques. * Proven capability to lead a team in cooking for large groups of up to 3000 people simultaneously. * Strong leadership qualities, excellent teamwork skills, and the ability to stand for extended periods in a kitchen environment. Must be able to make quick decisions and initiate preparation rapidly upon receiving large, sudden catering orders. * Willingness to work 6 days a week, from shop opening to closing (typically 6 am to 6 pm, including a 3-hour break), with mandatory work on Saturdays, Sundays, and public holidays.

Working Condition

Salary

Basic Salary 6500