Supervisor

Description

We are seeking a versatile and dedicated cook with strong skills in North Indian cuisine to join our culinary team. The ideal candidate will handle all aspects of food preparation and cooking, maintain strict food hygiene standards, contribute to menu development, and help lead kitchen operations in a clean and efficient environment. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

*Prepare ingredients by accurately slicing, chopping, mincing, seasoning, mixing, and plating dishes according to set recipes *Execute hot and cold meal preparation using a range of cooking techniques such as grilling, sautéing, roasting, frying, and broiling *Follow all food handling and hygiene protocols, including maintaining HACCP records, correct food labeling, and stock rotation *Contribute to the development of daily specials, holiday-themed dishes, and event menus in collaboration with kitchen leadership *Maintain cleanliness and sanitation of all kitchen areas, tools, and equipment *Carry out scheduled cleaning duties including dishwashing, pot washing, and deep cleaning tasks *Assist in handling customer feedback, addressing minor concerns, and escalating significant issues to the supervisor when needed *Participate in continuous improvement projects aimed at enhancing kitchen efficiency, food quality, and customer service *Innovate new menu items and refine existing recipes to improve quality and consistency *Manage kitchen operations, ensuring food cost, inventory, and labor stay within budgetary guidelines *Supervise team members to ensure food preparation, storage, and service areas are clean, safe, and well-organized *Assist with serving meals and ensuring dishes meet presentation standards *Ensure strict compliance with all food safety, cleanliness, and workplace safety regulations *Work flexible shifts, including weekends and public holidays, as part of a rotating schedule

Qualifications and Requirements

*Proven experience in preparing North Indian cuisine *Solid knowledge of food preparation techniques, kitchen operations, and hygiene practices *Familiarity with HACCP principles and proper food storage procedures *Strong organizational skills and attention to detail *Team leadership experience with the ability to train and guide junior staff *Excellent communication skills and a customer-service mindset *Willingness to work shifts, including weekends and holidays *Ability to manage kitchen resources efficiently, including food cost and inventory control

Working Condition

Salary

Basic Salary 3200