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Highly motivated, enthusiastic individual who can work in a dynamic working environmen. Handling in the daily operation of the kitchen, including menu development South Indian cuisine, inventory and cost control. Oversee the activities of the kitchen staff and monitor food production, safety and hygiene practise. Mixing and preparing of Indian spices. Able to create new flovar of cuisine. Able to cook all South Indian Veg and Non Veg Items with Rotiprata.
- To prepare food from quality authentic Indian raw materials, herbs and spices,cook Indian cuisine dishes and tandoor disahes in its traditional way.
- To ensure that all the Indian food is freshly prepared, and the food standards are met.
- Ensuring correct stock rotation procedures are followed which are laid out in the kitchen.
- To be experienced in Indian, Chinese and South Indian vegetarian cuisines.
- He has to work together with the Head cook and Restaurant Manager for introducing new dishes and menus.
- He is to monitor and control stock levels and inventory which will be in his jurisdiction.
- His task includes ensuring correct stock rotation and procedures are followed in the storage area as required by the mandate.
- He is responsible for monitoring portion and waste control.
He is required to work on weekends and public holidays and take off on a weekday.
To speak the language: English, Tamil
Work Demands a 12 hours of work time or shift time.
Salary would be provided between 10th and 15th of Every Month.
The Employer Provides Free food and Accommodation to the candidates.
