Chef

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, 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, KaurmaSauce etc.
Select, prepare and cook vegetables, meat, poultry and seafood for different menu items.
Plan and prepare the basic north Indian sauces sauce, toordal etc required for the authentic taste ofdishes.
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'sand 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)

To be successful in these roles you'll need: Previous experience of 3-5 years. Awareness of food safety, quality assurance Be reliable enthusiastic and punctual Be able to work effectively and efficiently within a team environment and independently as required.
Relevant Qualification -Diploma or Bachelors degree in Hospitality or equivalent
Job Types: Full-time, Permanent
Salary: $70,000.00 – $80,000.00 per year (Plus Super)