COOK

• To cook and prepare South Indian Dishes: different types of Briyanis, thosai (all types), idly, poori, upma, chutneys, sambars, pratas, South Indian Meals, etc • To cook and prepare North Indian Dishes: Tandoori items, Naans items, Chappati, khichadi, Palak Panneer, North Indian Meals etc • Indian Traditional hot drinks, snacks delights and Indian deserts such as Gulab jamon, Carrot halwa, Raskulla, payasam, bajji, samosa chaats, bonda, pakkoda, indian soup etc • Responsible for planning, directing, controlling, coordinating, training and participating in the food preparation and daily kitchen culinary activities and required standards and specifications • Manage operations, budgeting, food and labour costing, forecasting, stock control, resource planning, staffing, inventory and waste management • Able to introduce new menu’s every three months to change customer tastes and to give new variety for repeated customers • Seek to ensure at all times that customers have the best experience possible • Actively participate in the kitchen training, including on the job training and support junior staffs and trainees in their development • Oversee the cleanliness, hygiene and maintenance of the kitchen and undertakes steps necessary to maintain the highest possible standards in this area. • Ensure compliance to regulatory of food safety, quality, health and hygiene standards of restaurant at all times • Follow Food & Beverage Safety and Hygiene policies and procedures and ensure proper storage methods JOB REQUIREMENTS :