Delivery Driver cum Manager

Responsibilities • Administer purchasing and receiving procedures. • Apply principles of culinary science. • Apply principles of food chemistry. • Apply principles of food psychosociology. • Apply principles of gastronomy. • Implement loss/risk prevention. • Innovate with new culinary ingredients. • Interpret culinary nutrition. • Manage compliance with food and beverage hygiene policies and procedures. • Manage cost and quality controls. • Manage culinary operations. • Manage food and beverage operations. • Manage inventory control system. • Manage site/outlet and equipment maintenance. • Master cook and chill methods. • Master recipes from various cuisines. • Perform culinary application and techniques. • Plan and develop menus for food service establishments. • Prepare herb and spice blends of various cuisines. • Use herbs and spices in various cuisine preparation and presentation. • Prepare and cook authentic Indian dishes, including South Indian and North Indian cuisine, to maintain traditional flavors and quality • Cook curries, rice dishes, vegetarian and non-vegetarian items, snacks, and other Indian specialties consistently • Maintain consistent taste, presentation, and quality of all food served • Follow proper food preparation, storage, and handling procedures to meet food safety and hygiene standards • Keep kitchen, cooking equipment, and work areas clean and organized • Monitor ingredient inventory and notify supervisor when stock levels are low • Assist in menu planning and support daily kitchen operations • Work efficiently during busy periods to ensure timely food preparation • Adhere to company policies and food safety regulations at all times • Work shifts, weekends, and public holidays as required to support operations