Chef

• Planning and developing menu and maintaining updated and accurate costing of all dishes prepared and sold.
• Cooking and preparing food as per the menu
• Prepare different specialty items from the north region of India like Parathas, Pakodas, soya champ, seekh kebabs, lambchops 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 tandoori breads.
• Also prepare basic sauces like Vegetable Sauce, Butter Sauce, Kadai Sauce, , Palak Sauce, Kaurma Sauce 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
• Ensuring all food is prepared as per food preparation requirements.
• Ensure meals are produced on time, and sufficient quantities are available for cooking.
• Maintaining stock levels of all kitchen supplies.
• Training , developing and motivating culinary team to meet and exceed established food preparation standards on a consistent basis.
• Estimating and monitoring food and labour cost
• Ensuring all staff are aware of their duties and what is expected of them
• Delegating duties to kitchen staff as per the menu requirements
• Overseeing and monitoring the work of kitchen staff to ensure all tasks are done as required
• Giving staff feedback on their performance to enable staff development
• Determining how food should be presented, and creating decorative food displays.
• Recognizing superior quality products, presentations and flavour.
• Ensuring wastage is minimised by careful supervision of food preparation methods
• Overseeing the ordering and control of stock levels
• Ensuring staff are aware of and following Health safety and hygiene practices at all times
• Demonstrating various cooking techniques and suggesting the cooking methods to the team