Chef Indian Cuisine

Planning menu for Banquets, Catering, Take Away and dining
Ensure menu items are made per standard recipes
Discuss with the Restaurant manager and all staff regarding events and functions to keep the kitchen prepared
Organizes, prepares and cooks food
Prepare different specialty items from the north region of India like Parathas, Pakodas,soya champ,seekh kebabs, lamb chops etc
Should be able to make different authentic curries vegetarian and non vegetarian as per menu.
Prepares specialty/festive dishes as per dietary requirement of the customer.
Prepare different speciality items including Indian Chinese dishes, Indian dishes and tandooribreads.
Also prepare basic sauces like Vegetable Sauce, Butter Sauce, Kadai Sauce, , Palak Sauce, KaurmaSauce etc.
Select, prepare and cook vegetables, meat, poultry and seafood for different menu items.
Plan and prepare the basic north Indian sauces sauce, toor dal etc required for the authentic taste of dishes.
Prepare authentic South/North/Indo Chinese snacks and dishes.
Seasoning, Garnishing and portioning of the food items for best presentation.
Presents and portions food on plates and add sauces and garnishes
Be able to standardise the new recipes and train the service staff accordingly
Freeze and preserve foods, regulates temperature of ovens, grills and other cooking equipment's and examine the foodstuffs to ensure quality.
Maintain kitchen stock inventory and orders all food supplies as per order schedule
Adhere to all System Operating Procedures (SOP)